EASY ENCHILADA CASSEROLE

By porklion

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Ingredients

Ingredients
1 (16-ounce) box Four Cheese Medley
1 (10-ounce) can enchilada sauce
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
2 scallions, sliced

Details

Servings 4
Adapted from pierogies.com

Preparation

Step 1

Boil pierogies as package directs.

Drain.

Preheat oven to 400° F.

Spoon half of enchilada sauce in a 12-by 8-inch baking dish; top with half of the pierogies, 1 cup of chicken and half cup of cheese. Repeat layering, finishing with cheese. Bake 20 minutes or until cheese is melted and mixture is heated through.

Top with sour cream and sprinkle with scallions before serving.