Thursday, October 15, 2009

Chicken Enchilada Bake

I'll stand by Doug's favorite enchiladas, but I really liked the difference that the corn tortillas made in this one.

Chicken Enchilada Bake
4-1/2 cups cubed cooked rotisserie chicken
1 can green enchilada sauce
1-1/4 cups (10 oz.) sour cream
9 corn tortillas (6 in.) cut into 1-1/2 in pieces
4 cups (16 oz.) shredded Monterey Jack cheese

In a greased 13x9 inch baking dish, layer half the chicken, enchilada sauce, sour cream, totillas, and cheese. Repeat layers. Cover and bake 375 for 40 minutes. Uncovered;bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

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