Ingredients
Prep
- 1 deli roasted chicken rotisserie
- 1 t ground cumin
- 28 oz green enchilada sauce
- 1 1/2 C sour cream
- 3 C shredded Monterrey jack cheese
- 12 corn tortillas
On Cooking Day
- 16 oz frozen corn
- 1 C shredded Monterrey jack cheese
Instructions
To Assemble
- Shred chicken and toss with cumin. Place half of the shredded chicken in the bottom of a 9x13 baking dish sprayed with cooking spray.
- Top with HALF the enchilada sauce, sour cream and corn tortillas (you can cut the corn tortillas pieces if desired), and shredded cheese. Repeat layers ending with shredded cheese on top. Cover with foil.
To Cook
- Bake covered at 350 degrees for 20 - 25 minutes. Uncover sprinkle with remaining shredded cheese and bake for 10-15 minutes longer until cheese is melted and it is hot and bubbly.
- Cook corn according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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