Enchilada Casserole

1 dozen Corn Tortillas, torn small

1 can (10¾ oz.) Cream of Chicken Soup

1 can (10¾ oz.) Cream of Mushroom Soup

1 jar (7½ oz.) Medium Picante Sauce

1 can (14 oz.) Beanless Chilli

2 cups Chicken, cooked and shredded

8 oz. Monterey Jack Cheese

8 oz. Cheddar Cheese

1 chopped Onion

Mix all ingredients, except cheese and onion. MIx cheeses and onion. Place ½ of the chicken mixture in a 9x13 baking dish. Spread evenly. Top with ½ of the cheese mixture. Spread another layer of the meat mixture. Finish by topping with the remainder of the cheese. Spread evenly over the casserole. Heat uncovered in a 350° oven about 45-50 minutes.

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