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    Chicken Chili Enchilada Casserole


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    2 cup Diced cooked chicken
    15 oz Can chili
    10 3/4 oz Can cream of mushroom soup
    10 3/4 oz Can cream of chicken soup
    1 1/2 cup Pace picante sauce
    3/4 cup Green onion, sliced with top or 1 onion, chopped
    8 oz (2 cups) shredded cheddar cheese or monterey jack or a combination
    12 x Corn tortillas, (6 inch)

    OPTIONAL TOPPINGS
    Chopped tomato
    Sliced avocado
    Shredded lettuce

    Recipe



    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.

 

 

 

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