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Title: Chicken Enchilada Bake
Categories: Five, Poultry, Dairy, Breads, Cheese
Yield: 10 servings

4 1/2 c Shredded rotisserie chicken
28 oz Green enchilada sauce
1 1/4 c Sour cream
9 Corn tortillas (6"); in
- 1 1/2" pieces
4 c Shredded Monterey Jack
- cheese
Fresh minced parsley; opt

Set oven @ 375oF/190oC.

In a greased 13" X 9" baking dish, layer half of each of
the following: chicken, enchilada sauce, sour cream,
tortillas and cheese. Repeat layers.

Bake, covered, 40 minutes. Uncover; bake until bubbly,
about 10 minutes longer. Let stand 15 minutes before
serving. If desired, sprinkle with parsley.

Melanie Burns, Pueblo West, Colorado

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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