Chicken Enchilada Bake

• 2 cans La Victoria Green Enchilada Sauce
• 1 package Corn Tortillas
• 2 cups Shredded Rotisserie Chicken
• 1 package Shredded Mexican Blend Cheese
• 1 container Sour Cream
• 1/2 cups Crumbled Queso Fresco
• 1/4 cups Black Olives (optional)

1. Use a large lasagna-type casserole pan.
2. Layer enchilada sauce, then tortillas (tearing them to fit if need be), then chicken, cheese, sour cream, and repeat.
3. Continue layering all ingredients until done.
4. Top with more cheese, queso fresco and olives (optional).
5. Cover and bake at 350F until bubbly.
6. Uncover for the last few minutes of cooking to brown the top.
7. Can also be covered with Saran Wrap and cooked in the microwave, then finished under the broiler if you are in a hurry or trying to heat it up for a potluck.
8. (Provided ya dont use a metal pan, that is.)

victoria green enchilada sauce, corn tortillas, rotisserie chicken, cheese, sour cream, queso fresco, black olives

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-bake/ (may not work)