Rotisserie Chicken Tortilla Casserole With Queso Fresco Cilantro - cooking recipe

Ingredients

3 1/2 cups diced rotisserie-cooked chicken
16 ounces sour cream
8 ounces shredded Mexican blend cheese, divided
2 cups mild enchilada sauce, divided
108 inches corn tortillas
1 cup crumbled queso fresco
1/2 cup chopped seeded plum tomato
1/2 cup prediced yellow onion
2 tablespoons fresh lime juice
1/4 teaspoon salt

Preparation

Preheat oven to 350\u00b0F Spray a 13x9 baking dish with nonstick cooking spray.
Coarsely chop chicken (3 1/2 cups).
In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
Spread 1/2 cup enchilada sauce in bottom of prepared dish.
Arrange 6 tortillas over sauce, overlapping slightly.
Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
Bake for 30 minutes or until hot and bubbly.
Let stand for 5 minutes.
In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
Serve casserole with salsa.