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Chicken Enchilada Casserole by Clinton Kelly

Clinton Kelly
  • 60 minutes
  • Serves

INGREDIENTS

4 cups

Rotisserie chicken

1

Avocados

1 cup

Cilantro

2

Garlic cloves

1

Lime wedges to serve

1

Onion

2 tsp

Oregano, Dried

1

Pickled jalapenos

2 cups

Chicken stock

2 cups

Tomato puree

2 cups

Salsa fresca

1 tbsp

Chili powder

1 tbsp

Flour

1 1/2 tsp

Salt

3 tbsp

Vegetable oil

2 tsp

Cumin

18

Corn tortillas

1 lb

Jack cheese

1 cup

Mexican crema or sour cream

1

Queso fresco

Mexican Crema