- 1064.65 ml cubed cooked rotisserie chicken
- 793.78 g can green enchilada sauce
- 295.73 ml sour cream
- 9 corn tortillas, cut into 1-1/2in pieces (6 in)
- 946.36 ml shredded monterey jack cheese
Directions See How It's Made
- In a greased 13X9in baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
- Cover and bake @ 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.