Quick and Easy Chicken Enchilada Casserole

By dorchuk

Ingredients

• Precooked chicken I bought grilled chicken in bag in refrigerator section
• 18 (6 inch) corn tortillas, torn in half
• 1 (28 ounce) jar of salsa sauce
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) container reduced fat sour cream

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Shred the chicken

Pour about 1/2 inch of salsa in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining salsa sauce. Repeat. Coat remaining tortillas thoroughly with remaining salsa sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.