Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 1/2 cups diced rotisserie-cooked chicken
• 16 ounces sour cream
• 8 ounces shredded mexican blend cheese, divided
• 2 cups mild enchilada sauce, divided
• 108 inches corn tortillas
• 1 cup crumbled queso fresco
• 1/2 cup chopped seeded plum tomato
• 1/2 cup prediced yellow onion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350°f spray a 13x9 baking dish with nonstick cooking spray.
• 2 coarsely chop chicken (3 1/2 cups).
• 3 in a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
• 4 spread 1/2 cup enchilada sauce in bottom of prepared dish.
• 5 arrange 6 tortillas over sauce, overlapping slightly.
• 6 spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. repeat layers once, beginning with tortillas.
• 7 top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
• 8 bake for 30 minutes or until hot and bubbly.
• 9 let stand for 5 minutes.
• 10 in a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
• 11 serve casserole with salsa.