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!