Chicken and Tortilla Enchilada Bake
1 jar (17.5 oz) Enchilada Sauce
9 corn tortillas (6″)
2 cups chopped or shredded cooked chicken
2 cups shredded Mexican blend cheese
Preheat oven to 350 degrees F.
In bottom of 9″ pie pan, spread 1/4 cup sauce.
In shallow dish , pour remaining sauce. Dip 3 tortillas into sauce to coat. Place in pie pan, overlapping as needed.
Top with half of the chicken and 1/2 cup cheese. Dip 3 more tortillas in sauce and place on top.
Top with remaining chicken and 1/2 cup cheese.
Dip remaining tortillas in sauce and place on top. Spread with remaining sauce.
Bake for 25 mins. Top with remaining cheese.
Bake 5 mins. or until cheese is melted. Cut into wedges.
Serves 4
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