Meal prep Enchilada Casserole

Serves 10

Ingredients:

• 1 whole rotisserie chicken, shredded (I use the Whole Foods Organic chicken in a pinch)

• 3 Cups monterey jack or colby jack cheese, shredded

• 10 Small corn tortillas, I like the Mi Rancho brand or La Tortilla Factory

• 1 Jar green enchilada sauce, 15 oz (I like the Siete brand)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp sea salt

Directions:
1. Preheat your oven to 350. Lay tortillas on the bottom of a 9x11 glass baking dish. You can split them in half to make it work out, try to cover the whole bottom.

2. Sprinkle 1/3 of your cheese. Add 2/3 of your chicken and sprinkle with some of your salt, paprika, and garlic powder. Drizzle 1/3 of your sauce and spread around evenly.

3. Add 2 more torn tortillas for another layer, doesn’t need to be completely covered.

4. Add another 1/3 of cheese, the last 1/3 of your chicken sprinkled with the salt, paprika, and garlic powder. Add the rest of your sauce and spread around.

5. Top with the final portion of cheese

6. Cover with a sheet pan on top and bake for 30 min. Uncover and bake an additional 10 min or until melty and browned to your liking.

I like to serve mine topped with cilantro, chopped green onions, and with a side of bean salad.