Ingredients

• 2 tablespoon vegetable oil
• 6 corn tortillas, cut into quarters
• 1 yellow onion, diced
• 3 garlic, minced
• 3 cup rotisserie chicken, shredded
• 1.5 cup red enchilada sauce
• 1 cup Oaxaca cheese, shredded
• 0.75 cup Cotija cheese, shredded
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup Mexican crema
• 2 tablespoon fresh cilantro, chopped
• 1 jalapeño pepper, sliced

Steps

1. Preheat the skillet over medium-high heat for 1 minute, then add 1 tablespoon of vegetable oil and swirl to coat the bottom.
2. Add the corn tortilla quarters to the hot skillet and fry until crispy and lightly golden, stirring occasionally, for 4 minutes.
3. Transfer the crispy tortilla pieces to a plate and set aside.
4. Add the remaining 1 tablespoon of oil to the skillet and reduce heat to medium.
5. Add the diced onion and sauté until softened, about 3 minutes.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the shredded chicken to the skillet and sprinkle with cumin, chili powder, salt, and black pepper; stir to combine and warm through, about 2 minutes.
8. Pour the enchilada sauce over the chicken and stir until evenly coated; simmer for 2 minutes.
9. Distribute the fried tortilla pieces evenly over the chicken mixture.
10. Sprinkle the shredded Oaxaca cheese evenly over the tortillas, then top with the Cotija cheese.
11. Reduce heat to medium-low, cover the skillet loosely with a lid or aluminum foil, and cook until the cheeses are melted and bubbling, about 4 minutes.
12. Remove the skillet from heat and uncover.
13. Dollop the Mexican crema or sour cream in the center of the skillet torte and drizzle a bit around the edges.
14. Garnish with fresh chopped cilantro and jalapeño slices.
15. Serve directly from the skillet, spooning portions onto individual plates and ensuring each serving includes cheese, chicken, sauce, and crispy tortilla pieces.