Green Chili Chicken Tortilla Bake

Green Chili Tortilla Bake

Serves 6


1 (28 ounce) can LasPalmas® Green Chile Enchilada Sauce
1 (28 ounce) can Rotel® Dice Tomatoes With Green Chiles, half drained (regular or mild)
6 tablespoons Olde Westport Chili Verde Mix®
12 (6 inch) corn tortillas, cut into 1½ inch pieces
2 (13 ounce) cans chicken breast meat, drained (4½ cups cubed rotisserie chicken)
1 cup (8 ounces) sour cream
3 cups (12 ounces) shredded Mexican blend cheese, divided


Preheat oven to 350 degrees. In a 6 quart saucepan, add enchilada sauce, diced tomatoes, Olde Westport Chili Verde Mix®, cut tortilla strips, and chicken, stir. Bring to a gentle boil over medium-high heat, stirring often until thickened. Remove from heat, stir in sour cream. Spread half chicken mixture over bottom of oiled baking dish, sprinkle with half of the cheese. Repeat layers. Bake 30 to 40 minutes or until heated through and cheese is melted. Remove from oven, let sit 10 minutes to firm up before serving.