Chicken Enchilada Bake

By sassy47

Ingredients

• 4 1/2 cups shredded rotisserie chicken (I shredded the whole chicken and it was just enough)
• 1 can (28oz) enchilada sauce
• 1 container (8oz) sour cream
• 6 corn tortillas (6inch) cut into 1-1/2 inch pieces
• 4 cups (16oz) shredded Monterey Jack cheese

Preparation

Step 1

In a greased 2-quart casserole dish layer half of the chicken, enchilada sauce, sour cream and cheese. (Start with a layer of tortilla strips on the bottom first) I dolloped on the sour cream and then spread it gently over the chicken. Repeat layers.

Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand 10 minutes before eating.