Chicken Enchilada Bake
Description
Make your own Mexican dish without leaving the house. It is fabulous and so easy! You can even prepare it ahead of time, refrigerate it for up to 24 hours and then bake 30 minutes before ready to serve!
Ingredients
4 c. cooked chicken, shredded
1- 19 oz. can enchilada sauce
1- 11 oz. can corn, drained
2 large jalapeño peppers, stemmed, chopped
1- 8 oz. pkg. Mexican Style Finely Shredded Four cheese, divided
6- 6 inch corn tortillas
1/2 c. sour cream
Directions
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Preheat oven to 350°F. Grease 13x19 inch baking dish.
Combine first 4 ingredients. Put into baking dish and top with 1 c. cheese and tortillas. Spray lightly with cooking spray and cover.
Bake in oven for 25 minutes. Top with remaining cheese; bake, uncovered, 5 more minutes. or until melted. Serve with sour cream.
Top with chopped green onions or with cilantro.