• 4 1/2 cups chredded rotisserie chicken
• 1 can (28 oz.) greenenchilada sauce
• 1 1/4 cups (10 oz.) sour cream
• 9 corn tortillas (6″), cut into 1 1/2 ” pieces
• 4 cups shredded Monterey Jack cheese

Preheat oven to 375 degrees.  In a greased 13″ x 9″ baking dish, layer half of ach of the following: chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.

Bake, covered, 40 minutes.  Uncover; bake until bubbly, about 10 minutes.  Let stand 15 minutes before serving.

Freeze option:  Cover and freeze unbaked casserole.  To use, partially thaw in refrigerator overnight.  Remove from the frefrigerator 30 minutes before baking.  Preheat oven to 375 degrees.  Bake casserole as directed, increasing times as necessary to heat through and for a thermometer inserted into center to reach 165 degrees.