Chicken Enchilada Casserole Recipe

Posted by NancyRadler on September 2nd, 2009 at 07:45pm

Just right spicy. The double recipe was quickly consumed at annual Independence Day potluck. I was surprised how many kids scarfed it up!

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Ingredients

3 chicken breasts, cooked and shredded
1 can cream of chicken soup
2 cans rotelle (diced tomatoes & green chiles)
2 Tbs. jalapenos, chopped
2 Tbs. cilantro, freshly chopped
6 Tbs. onion, chopped
1/2 lb. Velveeta cheese
Crushed white corn tortilla chips

Directions

Preheat oven to 350 degrees. In separate bowl, mix soup, Rotelle, jalapenos, cilantro and onions. In casserole dish, layer bottom with wedges of tortillas. Use half of the chicken and spread over tortillas. Pour half cilantro mixture over chicken. Use half Velveeta cheese in squares to evenly cover dish. Repeat entire process. Cover dish with aluminum foil and place in oven for 30 minutes. Within the last 10 mintes. uncover and sprinkle with tortilla chips (use as much as you want) and return to oven for remainder of time needed.

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