- 1 (17.5 ounce) jar Pace® Enchilada Sauce
- 9 (6 inch) corn tortillas
- 2 cups cooked chicken, shredded or chopped
- 2 cups shredded Mexican cheese blend
- Preheat oven to 350 degrees F. Spread 1/4 cup enchilada sauce in bottom of 9-inch pie plate.
- Pour remaining enchilada sauce into shallow dish. Dip 3 tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of chicken and 1/2 cup cheese. Dip 3 more tortillas in enchilada sauce and place on top. Top with remaining chicken and 1/2 cup cheese. Dip remaining tortillas in enchilada sauce and place on top. Spread with remaining enchilada sauce.
- Bake 25 minutes. Top with remaining cheese and bake until cheese melts. Cut into wedges.