Chicken Enchilada Bake

Chicken Enchilada Bake

This recipe is a new one for my family. This recipe is creamy and cheesy, perfect for all the cheesy lovers! (Photo is coming soon!)

4-1/2 cups cooked cubed grilled chicken

1 can (28 ounces) green enchilada sauce

1-1/4 cups (10 ounces) sour cream

9 corn tortillas (6 inches), cut into 1-1/2-inch pieces

2 cups (80z) shredded Pepper Jack cheese

10 slices (8oz) Muenstar

1. Mix chicken, enchilada sauce, and sour cream together.
2. In a greased 13-in. x 9-in. baking dish, layer torillas, chicken mixture, and both  cheese. Repeat layers. Top with shredded Pepper Jack cheese
3.  Cover and bake at 375 for 40 minutes until bubbly. Let stand for 15 minutes before serving. Serves about 8

Enoy this recipe with side of spanish rice and corn on the cob!