Cooking Directions

• Heat the oven to 350°F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
• Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread the remaining enchilada sauce over the top.
• Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.
• Bake for 5 minutes or until the cheese is melted.

Ingredients

• 2 cups enchilada sauce
• 9 corn tortilla(6-inch)
• 2 cups shredded or chopped boneless, skinless chicken breasts, cooked
• 2 cups shredded Mexican blend cheese(about 8 ounces)