Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Ingredients: 4-1/2 cups shredded rotisserie chicken; 1 can (28 ounces) green enchilada sauce; 1-1/4 cups sour cream; 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces; 4 cups shredded Monterey Jack cheese; Fresh minced parsley, optional

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 10

Author : Kate McKiernan

Ingredients

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4-1/2 cups shredded rotisserie chicken1 can (28 ounces) green enchilada sauce1-1/4 cups sour cream9 corn tortillas (6 inches), cut into 1-1/2-inch pieces4 cups shredded Monterey Jack cheeseFresh minced parsley, optional

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Instructions

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Step 1

Preheat the oven to 375°F. In a greased 13x9-inch baking dish, spread half the chicken. Editor's Tip: To ensure my filling is consistent, I mix my chicken, enchilada sauce and sour cream in a bowl, adding a little salt and pepper before layering it. This also helps gauge how much is half. Add half the enchilada sauce. Add half the sour cream. And layer half each of the tortillas and cheese. Repeat all the layers, starting with the chicken and finishing with the cheese.

Step 2

Bake the casserole, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Editor's Tip: Let the cheesy casserole rest before serving so it can settle and is not too much of a melty mess when you scoop it out.