Chicken Chili Enchilada Casserole
Serving Size : 8
Ingredients for prepare Chicken Chili Enchilada Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | diced cooked chicken |
| 1 | 15 ounces ca | chili |
| 1 | 10 3/4 ounce | cream of mushroom soup |
| 1 | 10 3/4 ounce | cream of chicken soup |
| 1 1/2 | cups | pace picante sauce |
| 3/4 | cup | green onion - sliced with top or |
| 1 | | onion - chopped |
| 8 | ounces | - (2 cups) shredded |
cheddar
cheese or Monterey jack or
a combination
chicken chili enchilada casserole |
| 12 | | corn tortillas - (6 inch) |
recipe Chicken Chili Enchilada Casserole
Heat oven to 350F. In saucepan, combine chicken, chili, soups, 3/4 cup
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of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of
Chicken Chili Enchilada Casserole
the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6
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tortillas on top, overlapping to cover bottom of dish. Top with half the hot
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chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining
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cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and
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serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT. Presented by Pace
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mailer, 1995.
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