Chicken Enchilada Bake

By jenncrose

Easy and quick way to enjoy enchiladas without all the work.

Ingredients

• Roasted Chicken (from Deli)
• 1 32oz can Las Palmas Enchilada Sauce
• 2 dz White Corn Tortillas
• 4 cups Mexican Blend Cheese
• sour cream
• Mexican Green Onion, finely chopped
• Chives

Details

Adapted from foodnetwork.com

Preparation

Step 1

Prepare oval baking dish with Cooking Oil/Spray
Preheat oven 425 degrees

Shred Chicken, set aside.
Pour a thin layer of Enchilada sauce into dish. Pour enchilada sauce into a pie plate, place several tortillas into sauce. Place a layer of sauce covered tortillas in the baking dish, add a thin layer of chicken, cheese, and a little layer of sauce. Layer 3 times ending with a layer of tortillas (each layer should be approx. 6 tortillas), cover with sauce and sprinkle with a little cheese.

Bake for about 30 minutes or until cheese is melted and browned on top. Let rest about 5 minutes, then serve with sour cream, chopped Mexican Green Onion & chives