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Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro

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“This is a simple and delicious casserole that is a great way to utilize leftover cooked chicken.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray a 13x9 baking dish with nonstick cooking spray.
  2. Coarsely chop chicken (3 1/2 cups).
  3. In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
  4. Spread 1/2 cup enchilada sauce in bottom of prepared dish.
  5. Arrange 6 tortillas over sauce, overlapping slightly.
  6. Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
  7. Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
  8. Bake for 30 minutes or until hot and bubbly.
  9. Let stand for 5 minutes.
  10. In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
  11. Serve casserole with salsa.

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