Ingredients
1-Rotisserie chicken
18 corn tortillas
Red Chile (store bought or homemade-Mark’s recipe here)
Olive Oil
1 yellow onion
2 tbs butter
2 packages frozen butternut squash
10oz shredded cheddar cheese
Sour cream
Small bunch of cilantro
Preparation
Debone and shred the rotisserie chicken.
Defrost the butternut squash
Dice the yellow onion.
Melt the butter in a large sauté pan and add the onion. Saute until onions are slightly translucent. Add the butternut squash and cook on medium for about 3 minutes.
Add the chicken and cook all together for about 10 minutes.
Coat a large baking pan with olive oil. Dip the corn tortillas in the Red Chile sauce and slightly overlap them on the bottom of the baking dish. Sprinkle with cheese.
Add a layer of the butternut squash and chicken.
Add 3-4 spoonfuls of Red Chile to the top of that layer and repeat another layer.
End with a top layer of tortillas topped with cheese.
Bake at 350 degrees for 35 minutes.
Let rest for 5 minutes and serve with Sour Cream, more Chile sauce and cilantro!
