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Chicken-Chili Enchilada Casserole

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Title: Chicken-Chili Enchilada Casserole
Yield: 8 Servings
Categories: Casseroles, Chicken, Tex-mex

Ingredients:

---------------------------LARRY LUTTROPP FVKC70A---------------------------
2 c 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 c Pace picante sauce
3/4 c Green onion; sliced with top
-or 1 onion, chopped
8 oz (2 cups) shredded cheddar
-cheese or monterey jack or
-a combination
12 Corn tortillas; (6 inch)


-----------------------------OPTIONAL TOPPINGS-----------------------------
Chopped tomato
Sliced avocado
Shredded lettuce

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

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