Ingredients
2cupsenchilada sauce,prepared
9corn tortillas
2cupschicken,cooked
2cupsMexican cheese blend,shredded
Preparation
Heat the oven to 350 degrees F. Spread ¼ cup of 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 ½ the chicken and ½ cup of cheese. Repeat the layers.
Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.
Serve and enjoy.
