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Chicken Enchilada Bake
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Ingredients

3 - 4 cups cooked chicken
1 1/2 cups sour cream
1 can (15 oz) green enchilada sauce
9 corn tortillas cut into 1 inch strips
4 cups of shredded cheese (I used a mix of Monterrey Jack and Colby)

Directions

Cut up chicken and spread 1/2 on the bottom of a prepared 9x13 casserole dish.

Cover with 1/2 of the sour cream, 1/2 of the enchilada sauce, and a layer of the tortilla strips. 

Cover with half of the cheese and then repeat the layers.

Bake at 350F for 40 minutes, covered.

Remove foil, and bake another 10 minutes.
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