This hearty Tex-Mex casserole combines smoky and spicy ingredients into a comforting weeknight dinner. While the flavors are reminiscent of enchilada casserole, the assembly process is even easier — rather than filling and rolling tortillas, shredded rotisserie chicken, corn tortillas, and melty cheese are layered like a lasagna. Don’t skip the salsa macha verde; this crunchy chile condiment adds a punch of spicy umami.
Notes from the Food & Wine Test Kitchen
Wrap the tortillas in aluminum foil and pop them in the oven for about 10 minutes to soften them and bring out their flavors. You can also char them in a pan on the stove.
Suggested pairing
Try pairing a strawberry-raspberry rosé, like Stolpman Vineyards Love You Bunches, with this weeknight mainstay.
Make ahead
The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Uncover and proceed with step 4 as directed, increasing the cooking time to about 25 minutes.
