Easy to prepare: in the pan and ready to bake in 20 min, including chopping chicken and shredding cheese.Used rotisserie chicken. Ended up mixing the chicken, sauce, and sour cream as one layer, because it's really difficult to spread sour cream! But it tasted so good. A little spicy- probably because of the enchilda sauce. Not too hot for me, but my kids noticed. And it didn't stop them from finishing up either! Served with refried beans. Will make again
