Chicken-Chili Enchilada Casserole Recipe - Cooking Index
Chicken-Chili Enchilada Casserole Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Diced cooked chicken |
| 1 | Chili | |
| 1 | Cream of mushroom soup | |
| 1 | Cream of chicken soup | |
| 1 1/2 cups | 355ml | Pace picante sauce |
| 3/4 cup | 46g / 1.6oz | Green onion - sliced with top or |
| 1 | Onion - chopped | |
| 8 oz | 227g | -- (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 350F. 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.
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.