Enchilada Bake

Here is a great recipe that can be made a day ahead and heated up on the fly for busy families.  Leftovers of this dish make a great item to pack in your kids lunch in a hot thermos.

Enchilada Bake

Makes 1ea 9×13 pan

PREP Instructions:

1. Preheat Oven to 400 Degrees (can be made in smoker or wood pellet grill as well, use same temp and cooking process)
2. Spray your 9×13 pan with non-stick cooking spray
3. First Layer as follows
   1. Half of the tortilla strips
   2. Half the cooked chicken
   3. Red enchilada sauce
   4. Half of the crema
   5. Half the cheddar cheese blend
   6. Half the cotija cheese
4. Second Layer as follows
   1. Remainder of tortilla strips
   2. Remainder of cooked chicken
   3. Green enchilada sauce
   4. Remainder of crema
   5. Remainder of cheddar cheese blend
   6. Remainder of cotija cheese
5. Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown
6. Using hot pads remove from the oven and top with the chopped cilantro
7. Allow to cool for 5 minutes, then cut and serve
8. Serves 8-10