5 soft taco flour tortillas, torn into bite-sized pieces
1 (10-oz) can green enchilada sauce
1½ cups shredded Monterey Jack cheese, divided
Instructions
Preheat oven to 350°F. Stir together chicken, sour cream, and cumin. Layer half of chicken mixture, half of tortilas, ½ can enchilada sauce, and ¾ cup cheese in a lightly greased 8-inch baking dish; repeat layers.
Cover, and bake 20 minutes. Uncover, and bake 15 minutes longer, or until hot and bubbly.
Side Dish Ingredients
1 (8.5-oz) pouch Mexican rice and street corn
¼ cup Ranch dressing
½ tsp ground cumin
½ small head iceberg lettuce, chopped
¼ cup coarsely crushed corn chips
Side Dish Instructions
Heat rice according to package directions.
Stir together dressing and cumin in a large bowl. Add lettuce and chips; toss.
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
37
13
50
Sat. Fat (g)
17
2
19
Protein (g)
49
4
53
Carb (g)
49
32
81
Fiber (g)
0
2
2
T. Sugs (g)
3
4
7
A. Sugs (g)
0
1
1
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