Chicken & Tortilla Enchilada Bake

Ingredients:

• 1 jar red enchilada sauce (I like Rosarita only!)
• Tortillas- cut into strips (I like corn tortillas, but my husband prefers flour)
• 4 cups chopped shredded cooked chicken
• 4 cups mexican blend shredded cheese
• Lettuce, cilantro & tomato for garnish

Directions:

1. Preheat oven to 350.

2. Spread some enchilada sauce on bottom of a casserole pan.

3. In a separate shallow dish, pour remaining sauce. Build the enchiladas in layers as follows:

• Dip a tortilla into sauce to coat and then place in baking dish. Do this to cover the bottom of the pan, overlapping as needed.
• Sprinkle Chicken.
• Sprinkle Cheese.

Repeat 2 more times, but leave off the last layer of cheese.

4. Bake for 20 minutes, then top with remaining cheese. Bake for 5 minutes or until cheese melts.

5. Garnish with lettuce, cilantro & tomato, serve and enjoy!

Here is a recipe card if you’d like to print it and add it to your stash:

 (This recipe was originally published on Somewhat Simple in July 2009)