Chicken Enchilada Bake

Chicken Enchilada Bake

I don't typically follow a recipe exactly as written.  But in this case, I did.  So I'll just post a link to the recipe I used and then copy it below for future reference.

Chicken Enchilada Bake from Taste of Home - https://www.tasteofhome.com/recipes/chicken-enchilada-bake

TOTAL TIME: Prep: 20 min. Bake: 50 min. + standingYIELD:10 servingsIngredients

• 4-1/2 cups shredded 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 shredded Monterey Jack cheese

Directions

• 1Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.

• 2Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
  Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings. 

• Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings. 

Nutritional Facts

1 cup: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein. 

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