Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro

This is a simple and delicious casserole that is a great way to utilize leftover cooked chicken.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3 1⁄2 cups  diced  rotisserie-cooked chicken
• 16  ounces sour cream
• 8  ounces  shredded  Mexican blend cheese, divided
• 2  cups  mild enchilada sauce, divided
• 108  inches corn tortillas
• 1  cup  crumbled queso fresco
• 1⁄2 cup  chopped seeded plum tomato
• 1⁄2 cup  prediced yellow onion
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon salt

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.