Prep : 20 minutes Bake : 50 minutes + standing serves 6
4-1/2 cups cubed rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) Daisy Brand Sour Cream (or your choice)
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese
1 . In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
2 . Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.