c cubed rotisserie chicken
can (28oz) green enchilada sauce
c (10oz)sour cream
corn tortillas (6") cut into 1-½" strips
c (16oz) shredded monterey jack cheese
In a greased 13x9" baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas,and cheese. Repeat layers. Cover and bake at 375 degrees for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.