Chicken Enchiladas

Picture by Taste of Home

I hope you'll consider making one of our absolute favorite dishes:  Chicken Enchilada Bake.  This recipe received a 5 star rating on Taste of Home's website.
 
Ingredients:

• 4-1/2 cups cubed rotisserie 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
• 4 cups (16 ounces) shredded Monterey Jack cheese 

Directions:

• In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
• Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings.

My notes:
I cook and cube chicken breasts instead of rotisserie chicken.  I also reduce the amount of cheese to about 3 cups, and I use flour tortillas, instead of corn.
A side of black beans and sweet corn goes well with this dish.   

Let me know if you make it!