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Recipe Title
Easy Chicken Enchilada Casserole
2 chicken breasts cooked and chopped small
1 10.5 oz can Enchilada Sauce
1 can cream of chicken soup (I used cream of celery)
1 can Rotel diced tomatoes and green chilies
1 chopped onion
12 corn tortillas (I used flour tortillas)
1 bag shredded mexican cheese (or 2 cups cheese of choice)

1. Combine cooked chicken, onions, soup, tomatoes and enchilada sauce and heat to combine flavors...I usually simmer about 15 minutes.

2. I use a 2 quart round casserole dish and layer a ladle of the sauce on the with tortillas, cheese and more sauce then repeat tortillas, cheese sauce etc until you have used everything up. Top with cheese and bake 350°F until hot and bubbly..about 30 minutes.
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Submitted on
March 3, 2008