Chicken Enchilada Bake

• 2 (7 3/4 ounce) cansel pato Mexican tomato sauce
• 6 taco-size corn tortillas, cut into 1-inch strips and divided
• 1 (4 ounce) can diced green chilies, divided
• 2 cups shredded Mexican blend cheese, divided
• 2 cups shredded rotisserie chicken meat
• sliced green onion
• avocado, slices
• sour cream

1. Preheat oven to 400 degrees.
2. Pour 1/2 can of tomato sauce in the bottom of an 11-by-7-inch baking dish.
3. Top with half of tortillas, chiles and chicken and 1/3 cup cheese.
4. Pour remaining 1/2 can of sauce over the top, then repeat layers.
5. Pour remaining can of sauce over the top and sprinkle with remaining cheese.
6. Cover with plastic wrap and microwave on HIGH for 10 minutes.
7. Remove plastic wrap and tent loosely with foil, bake for 10 minutes.
8. Top with green onions, avocado and sour cream.

tomato sauce, taco, green chilies, blend cheese, chicken meat, green onion, avocado, sour cream

Taken from www.food.com/recipe/chicken-enchilada-bake-358994 (may not work)