Enchilada-Zagna

By bubbles7380

oven 350*
9X13 pan

Ingredients

• 2 to 3 COOKED boneless skinless chicken breast halves cut into small pieces
• 1 28oz can mild red enchilada sauce
• 1 8oz container sour cream
• 1 can evaporated milk
• 2 cups shredded cheddar cheese
• 1 4oz can diced green chilies, undrained
• 12 7 inch corn tortillas

Preparation

Step 1

preheat oven at 350*
grease 9X13 baking dish
combine enchilada sauce and sour cream in medium bowl
combine evaporated milk, cheese and chilies medium sauce pan
cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth
remove from heat
spread 1 cup enchilada sauce mixture on bottom of prepared baking displayer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce
repeat layers one more time, starting with tortillas
top with remaining tortillas, enchilada sauce mixture and cheese sauce
cover with foil
bake for 40 minutes
uncover; cool for at least 10 minutes before serving