CHICKEN TORTILLA ENCHILADA BAKE

CHICKEN TORTILLA ENCHILADA BAKE
“Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only 4 ingredients.”


2 cups prepared enchilada sauce
9 corn tortillas (6-inch)
2 cups shredded or chopped cooked chicken
2 cups shredded Mexican cheese blend (about 8-oz.)


Heat the oven to 350^. Spread ¼ cup enchilada sauce in the bottom of a 9-inch pie plate.

Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and ½ cup cheese. Repeat the layers. Coat the remaining tortillas with the enchiladas sauce and place on top. Spread the remaining enchilada sauce over the top.

Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.

Bake for 5 minutes or until the cheese is melted.


Yield: 4 servings.