Chicken Enchilada Bake

(Courtesy of Taste of Home)

Ingredients:
4 1/2 c. cubed cooked rotisserie chicken
1 c. (28 oz.) green enchilada sauce
1 1/4 c. (10 oz.) sour cream
9 corn tortillas (6 inches), cut into 1 1/2 inch pieces
4 c. (16 oz.) shredded Monterey Jack cheese


Directions:
In a greased 9x13 baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.


Cover and bake at 375 degrees for 40 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before serving.