Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
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

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 10

Cost: $2.24 /serving

Author : Taste of Home

Ingredients

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4-1/2 cups shredded rotisserie chicken1 can (28 ounces) green enchilada sauce1-1/4 cups sour cream9 corn tortillas (6 inches), cut into 1-1/2-inch pieces4 cups shredded Monterey Jack cheeseFresh minced parsley, optional

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Instructions

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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 longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. 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° If desired, sprinkle with parsley.