Chicken Enchilada Bake

  Chicken Enchilada Bake
This is a fun and easy family recipe you can whip up in no time at all. Who doesn't like cheese enchiladas?


Makes 10 servings
Recipe from Taste of Home Magazine

INGREDIENTS:
4½
cups cubed cooked rotisserie chicken
1
can (28 oz) green enchilada sauce
1¼ 
cups (10 oz) sour cream
9 corn tortillas(6 inch), cut into 1½ in pieces
4
cups (16 oz) shredded Monterey Jack cheese 

DIRECTIONS:
1. 
In a greased 13" by 9" baking dish, layer half of the chicken, enchilada sauce, sour
  cream, tortillas and cheese. Repeat layers.
2.
Cover and bake at 375º for 40 minutes. Uncover; bake 10 minutes longer
  until bubbly.
3.
Let stand for 15 minutes before serving.