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Chicken Enchilada Casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3/4 cup | Taco Bell Thick and Chunky Salsa |
| 2 cups | cooked, chopped chicken |
| 1 can (10 1/4 oz.) | condensed cream of chicken soup |
| 1/2 lb. (8 oz.) | Velveeta Mexican block cheese with jalapeños |
| 6 | tortillas,, (6 inch) |
Preheat over to 350 deg. Reserve 1/4 cup of salsa for later use. Mix chicken, soup and and Mexican Velveeta until well blended. Spread 1 cup of the mixture onto bottom of 8-inch square baking dish.
Top with layer of 6 of the tortilla halves, 1/4 cup of remaining salsa and half of the remaining chicken mixture; repeat layers.
Bake 30 to 35 minutes or until heated through.
Makes 6 servings.
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