Chicken Enchilada Bake
Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food!
Yield: 10 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 4 1/2 cups | shredded rotisserie chicken |
| 1 (28-ounce) can | green enchilada sauce |
| 1 1/4 cups | (10 ounces) sour cream |
| 9 | corn tortillas (6 inches), cut into 1-1/2-inch pieces |
| 4 cups | shredded Monterey Jack cheese |
Directions:
Preheat oven to 375°. In a greased 13x9-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. Let stand 15 minutes before serving. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Source: tasteofhome.com
