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1 whole roast or rotisserie chicken
2 cans (20 ounces each) enchilada sauce
2 tablespoons Kikkoman Sriracha Sauce
12 to 16 six-inch corn tortillas
1 can (30 ounces) refried beans
2 cups shredded Monterey Jack cheese
Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with the cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce. Bake for 30 minutes or until heated through.
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