Chicken Enchilada Bake
Ingredients
4 1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1 1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
fresh cilantro, optional
Directions
Preheat the oven to 375 degrees F. Lightly grease a 13×9-inch baking dish.
In your baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas, and cheese. Repeat the layers.
Cover the dish and bake it for 40 minutes. After 40 minutes, remove the cover and bake until it is bubbly, or about 10 minutes longer.
Let the casserole stand for 15 minutes before serving. Sprinkle with cilantro and serve.
