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Tomato Enchilada Bake

Reviewed: Feb. 26, 2009
We love this recipe. Instead of folding the tortillas into enchiladas, I layer them lasagna style. I use canned diced tomatoes for the filling and store bought canned enchilada sauce for the top. I combine all the spices, most of the cheese, and the chicken to the filling. I lay down a layer of tortillas, put down some filling, and continue layering until I finish the tortillas. I pour the enchilada sauce on the top and move around the tortillas to ensure some of it makes it way down the layers. I finish it all off with a final layer of cheese and bake. Be aware, if using corn tortillas, you need to up the liquid content of the sauce, as they will absorb all the liquid and leave the filling dry.
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