Chicken Enchilada Casserole
This will feed 4 comfortably and 6 if they eat like birds.
So here is what you will need to start this off proper.
1 10 oz pkg boneless, skinless chicken breast. ( boiled and shredded )
1 8 oz can cream of mushroom soup. ( I use Campbells Cream of Mushroom with Roasted Garlic)
1 can RoTel Tomatos with Diced green chilis
1/3 Block Velveeta cheese ( cubed in 1/4″ cubes )
10 uncooked Corn Tortillas ( quartered )
7 1/4″ x 12″ Baking Dish
Preheat oven to 325 degrees
In a large Microwave safe bowl, or double boiler… Combine the velveeta, cream of mushroom soup, and rotel and heat till the cheese is melted and smooth. Add boiled shredded chicken
Spray bottom of dish with a non stick cooking spray ( makes the clean-up part easier)
Arrange tortilla quarters on the bottom to have close to full coverage on the bottom of the pan, spread 1/2 chicken/cheese mixture over the tortillas, then tortillas then chicken/cheese.
place in oven and bake for 20 min. Serve with a salad or Spanish rice.
Enjoy
