Please enable cookies to see reviews
cooking spray, for greasing
shredded, cooked chicken breast
2 cups
¾ cup
shredded pepper jack cheese, divided
3 cups
green or red enchilada sauce
1 can (28 oz.)
corn tortillas
16
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat oven to 350°F. Lightly spray 9 x13-inch baking dish with cooking spray.
In a large bowl, mix together chicken, dressing, and 2 cups shredded cheese.
Spread half of the enchilada sauce on the bottom of the prepared baking dish.
Layer half of the tortillas over the sauce, followed by the chicken mixture;
top with the rest of the tortillas.
Pour the remaining enchilada sauce over tortillas and sprinkle with remaining cup cheese; bake until hot and bubbly, about 30 minutes. Serve hot, drizzled with more dressing, if desired.
