Chicken Enchilada Casserole

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 Avocados
  • 1 Beans
  • 1 Cilantro
  • 1 Corn, frozen or canned
  • 1 Green chilies
  • 1 Lettuce

• Bread & Baked Goods

  • 8 Tortillas

• Dairy

  • 4 cups Mexican-blend cheese
  • 1 Sour cream

• Prepared

  • 2 (10 oz. cans Enchilada sauce

Found on thecookingjar.com

Description

Ingredients

• 2 (10 oz.) cans enchilada sauce
• 8 tortillas, about 6 each, halved
• 4 cups Mexican-blend cheese, shredded
• 1 rotisserie chicken, shredded
• Frozen or canned corn (optional)
• Chopped green chilies (optional)
• Beans (optional)
• Sour cream
• Shredded lettuce
• Avocados
• Cilantro

Directions

• Spread ¼ of the enchilada sauce in a 9X13 casserole dish
• Top with a layer of 4 tortilla halves
• Add in ⅓ of any optional ingredients
• Cover with ⅓ of the shredded chicken and top with 1 cup of cheese
• Repeat with layers of tortilla, optional ingredients, chicken and cheese two more times for a total of three layers
• Top with remaining tortilla halves and spread the last of the enchilada sauce
• Cover with aluminum foil and bake at 375 degrees F for 20 minutes
• Sprinkle remaining cheese and bake uncovered for another 10 minutes or until the cheese has melted
• Dish and serve hot with accompaniments of sour cream, lettuce, cilantro or avocados