2 lbs pre-cooked shredded turkey/chicken
1 (10oz) can enchilada sauce
10 to 12 small taco size corn tortillas
1 bag Mexican cheese
In a greased 4x4 baking pan, pour just enough enchilada sauce to coat the bottom of the pan.
Start layering first tortillas, turkey, sauce then cheese.
At this time, pan may be refrigerated for several hours or overnight, just cover with lid or wrap with foil. Or you can freeze it and cook it later.
Bake in 350 degree oven for 50 minutes (60 minutes if refrigerated).
Top with sour cream, and enjoy!
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