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.
Dear Nee, My Michael and Tammy would love, love this!! It is comforting and delicious for this chilly weather.
ReplyDeleteHave a beautiful weekend and enjoy. Blessings dear. Catherine xo
Nee, I love your version of Baked Chicken Enchilada...also, the use of the green enchilada sauce instead of the red. My favorite sour cream happens to be, Daisy! I would love to make this yummy recipe asap!
ReplyDeleteThanks for sharing...have a wonderful Sunday! xo
Good evening Nee,
ReplyDeleteThis is delicious, I was thinking of Enchiladas lately...My favorite is 3 cheese. This dish would definitely hit the spot plus it is so easy, especially when you use the cut up rotisserie chicken. Love this one! Thanks dear friend for sharing...Have a blessed Sunday....
Dottie :)
Quick easy and oh so yummy I'm sure Nee. I'm glad "the cook" to it easy on herself for a change with this simple recipe, lol...Thanks for sharing, Nee...
ReplyDeleteOh, yum! How delicious is THIS?! Thanks for sharing a wonderful idea, Nee! xo
ReplyDeleteLooks like a nice comfort food for the weekend :)
ReplyDeleteOne of my favourite ! Looks good too. Happy weekend.
ReplyDeleteHope you're going to have a great week ahead dear.
Blessings, Kristy