Tried this recipe a few weeks ago and it’s a new Hough favorite! I like it cause it’s easy, Brian just likes it cause it’s yummy!
4 1/2 c shredded, cooked chicken (I use half a rotisserie, close enough!)
2 cans green enchilada sauce
10 oz sour cream
6 or 7 corn tortillas, torn into 2 inch-ish pieces
4 cups cheddar jack cheese
In a greased 9×13, layer half of the chicken, one can of enchilada sauce, half of the sour cream, half of the tortillas, and 2 cups cheese. Repeat layers. Bake covered at 375 for 40 min. Uncover and bake another 5-10. Let it set 5 min. before serving.
The lame name (ie: the one it came with) was Chicken Enchilada Bake, but those never stick around here.