Ingredients
4-1/2 cups shredded rotisserie chicken1 can (28 ounces) green enchilada sauce1-1/4 cups sour cream9 corn tortillas (6 inches), cut into 1-1/2-inch pieces4 cups shredded Monterey Jack cheeseFresh minced parsley, optional
Preparation
Preheat 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.
Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
