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 minced parsley, optional
Directions
Preheat oven to 375°.
In a greased 13×9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
Bake, covered, 40 minutes.
Uncover; bake until bubbly, about 10 minutes longer.
Let stand 15 minutes before serving. If desired, sprinkle with parsley.
