Begin by heating your large skillet over medium heat. Add the shredded rotisserie chicken along with the ground cumin and dried oregano. Stir for about 2-3 minutes until the chicken is warmed through and fragrant.
Pour in the Old El Paso red enchilada sauce, chunky salsa, and water. Stir everything together, ensuring the chicken is well coated in the sauce. Allow it to simmer for about 5 minutes, letting the flavors meld.
Next, add the strips of soft tortillas into the skillet. Gently fold them into the chicken and sauce mixture. You want them to soak up all that delicious flavor! Cook for an additional 3-5 minutes, until the tortillas soften.
Sprinkle the shredded Mexican blend cheese evenly over the top of the skillet. Cover the skillet with a lid and let it cook for another 3-5 minutes, or until the cheese is melted and bubbly.
Once the cheese is melted, remove the skillet from heat. Top with dollops of sour cream, sliced green onions, and if you’re feeling extra indulgent, a side of guacamole. Serve immediately and enjoy!
