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  • Chicken Chili Enchilada Casserole

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    Chicken Chili Enchilada Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Diced cooked chicken
    • 15 ounce Can chili
    • 10 3/4 ounce Can cream of mushroom soup
    • 10 3/4 ounce Can cream of chicken soup
    • 1 1/2 c. Pace picante sauce
    • 3/4 c. Green onion, sliced with top or possibly 1 onion, minced
    • 8 ounce (2 c.) shredded cheddar cheese or possibly monterey jack or possibly a combination
    • 12 x Corn tortillas, (6 inch) Minced tomato Sliced avocado Shredded lettuce

    Directions

    1. Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 c. of the Picante sauce and onion. Bring to a boil, stirring frequently.
    2. Remove from heat; stir in 3/4 c. of the cheese. Spread remaining 3/4 c. Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the warm chicken mix, about 2 1/2 c.. Top with remaining tortillas and remaining chicken mix. Bake 30 min. Sprinkle with remaining cheese; continue baking 2 min. Let stand 10 min before serving. Top as desired and serve with additional Picante sauce.

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