2 cups (12 ounces) diced or shredded cooked chicken (such as rotisserie chicken meat)
1 ½ cups enchilada sauce
1 cup reduced-fat shredded Mexican-blend cheese
8 (6-inch) corn tortillas
Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole
INSTRUCTIONS
Full recipe from: yummly.com
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray.
In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
Garnish with optional toppings!
