Chicken-Chili Enchilada Casserole

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Chicken-Chili Enchilada Casserole Ingredients

LARRY LUTTROPP FVKC70A	8 oz (2 cups) shredded cheddar
2 c Diced cooked chicken	12 Corn tortillas; (6 inch)
15 oz Can chili	OPTIONAL TOPPINGS
10 3/4 oz Can cream of mushroom soup	Chopped tomato
10 3/4 oz Can cream of chicken soup	Sliced avocado
1 1/2 c Pace picante sauce	Shredded lettuce
3/4 c Green onion; sliced with top

Instructions for Chicken-Chili Enchilada Casserole

Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT. Presented by Pace mailer, 1995. Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" on Jan 29, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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