Chicken and Tortilla Enchilada Bake

1 jar (17.5 oz) Enchilada Sauce
9 corn tortillas (6")
2 cups chopped or shredded cooked chicken
2 cups shredded Mexican blend cheese

Preheat oven to 350 degrees F.

In bottom of 9" pie pan, spread 1/4 cup sauce.

In shallow dish , pour remaining sauce. Dip 3 tortillas into sauce to coat. Place in pie pan, overlapping as needed.

Top with half of the chicken and 1/2 cup cheese. Dip 3 more tortillas in sauce and place on top.

Top with remaining chicken and 1/2 cup cheese.

Dip remaining tortillas in sauce and place on top. Spread with remaining sauce.

Bake for 25 mins. Top with remaining cheese.

Bake 5 mins. or until cheese is melted. Cut into wedges.

Serves 4