Chicken Enchilada Bake

This was so delicious, so easy to make, and the kids even helped with the whole thing. I will give you both the version I made (to feed us 3) and the original.

Chicken Enchilada Bake (small version)

1 cup cooked chicken, cubed
2 roma tomatoes, diced
1/4 can green enchilada sauce
1/3 cup sour cream
4 wheat tortillas cut into 1" x 1.5" strips
1 cup shredded mexican blend cheese
5 green onions, sliced

Preheat oven to 375* and grease a 9" pie plate. Combine tomatoes, enchilada sauce, and sour cream. In the pie plate layer chicken, sauce, tortillas, and cheese. Top w/ green onions. Cover and bake for 20 min. Uncover and bake 10 more min or until golden & bubbly. Let stand 15 min before serving.


Chicken Enchilada Bake

4 1/2 cups cooked chicken
1 can (28 oz) green enchilada sauce
1 1/4 cups sour cream
9 tortillas cut into 1" x 1.5" strips
4 cups shredded cheese

Use a 13x9 baking dish. Layer half of chicken, sauce, sour cream, tortillas & cheese. Repeat layers. Cover and bake 40 min at 375*, uncover and bake 10 minutes longer. Let rest 15 min before serving.