Chicken Enchilada Bake

Prep: 20 min. Bake: 50 min. + standing Yield: 10 Servings Ingredients 4-1/2 cups cubed rotisserie chicken 1 can (28 ounces) green enchilada sauce 1-1/4 cups (10 ounces) sour cream 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces 4 cups (16 ounces) shredded Monterey Jack cheese Directions In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings. Nutritional Facts 1 cup equals 469 calories, 29 g fat (14 g saturated fat), 113 mg cholesterol, 1,077 mg sodium, 16 g carbohydrate, 1 g fiber, 34 g protein. Sweet White Wine Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.