|16 oz. your favorite tortilla chips|
|1 ½ lbs. rotisserie chicken, store bought, skin off, shredded, dark and white meat|
|2 cup sweet onion, chopped|
|3 cup baby bella or cremini mushrooms, sliced|
|2 cup cherry tomatoes, cut in half|
|1 tbsp. jalapeno, chopped|
|¾ cup cilantro, chopped|
|1 jar Herdez Pasilla Cooking Sauce|
|½ cup Sauza Tequila, silver|
|¾ cup low sodium chicken broth|
|3 cup queso Oaxaca, shredded|
|5 tbsp. extra virgin olive oil|
|3 tsp. kosher salt|
|1 tsp. pepper|
Preheat oven 375F
Place a large sauté pan over medium heat, add 3 tbsp. olive oil, 1 cup of onions, shredded chicken, 1 ½ tsp. salt, ½ tsp. pepper and sauté about 4 minutes. Add jar of Herdez Pasilla Cooking sauce, chicken broth, stir to combine, place lid on pan turn heat to low and simmer together 10 minutes. Transfer pasilla chicken with all its juices to a bowl and set aside.
Place same pan over medium high heat, add 2 tbsp. olive oil, 1 cup chopped onions, the tequila, ¼ tsp. salt, pinch of pepper and sauté about 4 minutes, tequila will reduce. Next add mushrooms, tomatoes, jalapenos, 1 tsp. salt, ¼ tsp. pepper and sauté about 5 minutes, remove from heat, stir in ½ cup chopped cilantro and set aside.
In a bowl combine both shredded cheeses.
Grease a large baking dish, like a 9X13 rectangular or 12”round. Using 1/3 of the tortilla chips make a layer at the bottom of pan, top it with 1/3 of your shredded cheese mix, followed by 1/3 of pasilla chicken mixture with juices and lastly 1/3 of tequila mushroom mixture with juices. Repeat this 2 more times making a total of 3 layers. Place in preheated oven and bake 12-15 minutes. Remove from heat, sprinkle top with remaining chopped cilantro and enjoy immediately!