Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 (7 3/4 ounce) cans el pato Mexican tomato sauce; 6 taco-size corn tortillas, cut into 1-inch strips and divided; 1 (4 ounce) can diced green chilies, divided; 2 cups shredded Mexican blend cheese, divided; 2 cups shredded rotisserie chicken meat; sliced green onion; avocado, slices; sour cream

Submitted by luckypenny

"I don't remember where I got this recipe from but I've been making this for years. It's easy and delicious"

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Ready In:: 30mins
Ingredients:: 8
Serves:: 6

ingredients

2 (7 3/4 ounce) cans el pato Mexican tomato sauce
6 taco-size corn tortillas, cut into 1-inch strips and divided
1 (4 ounce) can diced green chilies, divided
2 cups shredded Mexican blend cheese, divided
2 cups shredded rotisserie chicken meat
sliced green onion
avocado, slices
sour cream

directions

Preheat oven to 400 degrees. Pour 1/2 can of tomato sauce in the bottom of an 11-by-7-inch baking dish. Top with half of tortillas, chiles and chicken and 1/3 cup cheese. Pour remaining 1/2 can of sauce over the top, then repeat layers. Pour remaining can of sauce over the top and sprinkle with remaining cheese. Cover with plastic wrap and microwave on HIGH for 10 minutes. Remove plastic wrap and tent loosely with foil, bake for 10 minutes. Top with green onions, avocado and sour cream.