Roasted Chicken-Tortilla Casserole w/ Queso Fresco-Cilantro Salsa

By á-47

Ingredients

• 1 whole rotisserie chicken
• 1 (16 oz) container sour cream
• 1 (8 oz) package shredded Mexican four-cheese blend, divided
• 1 cups mild enchilada sauce, divided
• 18 (6") corn tortillas
• 1 cup crumbled queso fresco
• 1/2 cup chopped seeded plum tomato
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced yellow onion
• 1 Tbsp. fresh lime juice
• 1/4 tea. salt

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9x13" baking dish with nonstick cooking spray.

Remove and discard skin and bones from chicken. Coarsely chop chicken (there should be about 3 1/2 cups). In a large bowl, combine chicken, sour cream and 1 cup Mexican four-cheese blend.

Spread 1/2 cup enchilada sauce in bottom of prepared dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread 1/2 cup sauce over tortillas, top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas. Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.

Bake for 30 minutes or until hot and bubbly. Let stand 5 minutes.

In a medium bowl, combine queso fresco, tomato, cilantro, onion, lime juice and salt. Serve casserole with salsa.