Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro

• 3 1/2 cups diced rotisserie-cooked chicken
• 16 ounces sour cream
• 8 ounces shredded Mexican blend cheese, divided
• 2 cups mild enchilada sauce, divided
• 108 inches corn tortillas
• 1 cup crumbled queso fresco
• 1/2 cup chopped seeded plum tomato
• 1/2 cup prediced yellow onion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0F Spray a 13x9 baking dish with nonstick cooking spray.
2. Coarsely chop chicken (3 1/2 cups).
3. In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
4. Spread 1/2 cup enchilada sauce in bottom of prepared dish.
5. Arrange 6 tortillas over sauce, overlapping slightly.
6. Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
7. Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
8. Bake for 30 minutes or until hot and bubbly.
9. Let stand for 5 minutes.
10. In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
11. Serve casserole with salsa.

chicken, sour cream, blend cheese, enchilada sauce, corn tortillas, queso fresco, tomato, onion, lime juice, salt

Taken from www.food.com/recipe/rotisserie-chicken-tortilla-casserole-with-queso-fresco-cilantro-520082 (may not work)