Enchilada Casserole

Pour ¼ cup of enchilada sauce into the bottom of an 8 x 8 -inch dish.

Lay 10 corn tortilla quarters on top of the sauce.

Top the tortillas with 1/3 of the cooked chicken.

Top the chicken with ½ cup of cheese. Repeat this process two more times.

Add the remaining 10 tortillas followed by the last of the enchilada sauce, and cheese. Cover and bake on 375°F for 30 minutes, uncover and bake for 15 more minutes.

Enjoy hot. Store leftovers in the refrigerator for up to 3 days.

Enjoy hot. Store leftovers in the refrigerator for up to 3 days.

For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!