Good for large groups. Can assemble and then bake when ready to serve.
Quantity
2
Quantity Unit
9x13 pans
Prep Time (minutes)
20
Cook Time (minutes)
60
Ready In (minutes)
80
Ingredients
Amount
Measure
Ingredient
4
pounds, raw
boneless, skinless chicken breast
32
ounces
neufchatel cheese
8
cups, shredded
2% italian cheese blend
32
tortillas, medium (approx 6" dia)
tortillas, corn
6
cups (8 fl oz)
water
Steps
Sequence
Step
1
Boil chicken and pull into small pieces.
2
Add enough water to the chicken stock to make six cups of liquid. Heat on medium and add 4 packages of McCormick Enchilada Sauce Mix along with the 4 packages of cream cheese. Cook and stir until cheese is melted. Stir in the shredded chicken.
3
Cover the bottom of a 9x13 in. pan with a thin layer of sauce. Layer tortillas, sauce and shredded cheese 3 times, ending with the cheese.
