🫙 From the Spice Rack
enchilada bake
2 (7.75 ounce) cans El Pato Mexican Style Tomato Sauce, divided 6 taco size corn tortillas, cut into 1-inch strips and divided 1 (4 ounce) can diced green chiles, di...
mexicanmaineasy
Ingredients5 items
Ingredients
- 2(7.75 ounce) cans el pato mexican style
- 6taco size corn tortillas, cut into 1-inch strips and divided
- 1(4 ounce) can diced green chiles, divided
- 2cups shredded rotisserie chicken meat
- 1cupshredded mexican blend cheese, divided
Directions
- 1
Enchilada Bake 2 (7.75 ounce) cans El Pato Mexican Style Tomato Sauce, divided 6 taco size corn tortillas, cut into 1-inch strips and divide
- 2
Pour 1/2 can of tomato sauce in the bottom of an 11 x 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
Tent loosely with aluminum foil
- 7
Bake at 325 degrees F for 25 to 30 minutes or until bubbly
- 8
Top with green onions, avocado and sour cream