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.
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