Enchilada Casserole Recipe

Ingredients

1 large can enchilada sauce (I love Roberto's - if you live in Colorado you HAVE to try it!!)
12 small corn tortillas
2 cups shredded sharp cheddar cheese
4 cups shredded chicken

Preparation

Step 1

In a large casserole dish, spread out a small layer of enchilada sauce on the bottom. This will help your tortillas from sticking.
Lay out corn tortillas across the bottom of the pan- much like you would lasagne. I lay it out so there are no gaps- but it won't ruin it if there are.
Then layer more enchilada sauce, all the shredded chicken and some cheese.
Repeat with another layer of tortillas.
Spread the rest of the enchilada sauce, making sure to get all over the top of the tortillas- it keeps it from drying out.
Sprinkle cheese to the top and bake at 350 for 15-20 minutes or until cheese is melted and slightly browned.
Serve and enjoy!