*4-1/2 cups cubed rotisserie chicken OR *2-1/2 cans of chicken breast
*1 28 oz. can green enchilada sauce
*1-1/4 cups (10 oz.) sour cream
* 1 can cream of chicken soup
* 2 cans mild green chilies- optional
*9 corn tortillas(6 inch), cut into 2 inch strips
*4 cups(16 oz.) shredded Monterey Jack cheese
Directions
Mix the enchilada sauce, soup, green chilies and sour cream in a bowl. In a greased 13x9 inch baking dish, layer half of the chicken, enchilada sauce mixture, tortillas and cheese. Repeat layers.
Cover and bake at 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings
No comments:
Post a Comment