Chicken-chili enchilada casserole

8 Servings

Ingredients

Quantity Ingredient
2 cups Diced cooked chicken
15 ounces Can chili
10¾ ounce Can cream of mushroom soup
10¾ ounce Can cream of chicken soup
1½ cup Pace picante sauce
¾ cup Green onion; sliced with top or 1 onion, chopped
8 ounces (2 cups) shredded cheddar cheese or monterey jack or a combination
12 Corn tortillas; (6 inch)
Chopped tomato
Sliced avocado
Shredded lettuce

Directions

LARRY LUTTROPP FVKC70A

OPTIONAL TOPPINGS

Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, ¾ cup of the Picante sauce and onion. Bring to a boil, stirring frequently.

Remove from heat; stir in ¾ cup of the cheese. Spread remaining ¾ 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 2½ 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" <nitro_ii@...> on Jan 29, 1998

Related recipes