Chicken Enchilada Bake
4-1/2 cups cubed rotisserie chicken (cooked)
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
1 can cream of mushroon soup
9 flour tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese
In a large bowl, mix all of the above ingredients. Place in a greased baking dish. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
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