Recipe - Chicken-Chili Enchilada Casserole

LARRY LUTTROPP FVKC70A
2 cup Diced cooked chicken
15 ounce Can chili
10 Three fourths ounce Can cream of mushroom soup
10 Three fourths ounce Can cream of chicken soup
1 One half cup Pace picante sauce
Three fourths cup Green onion; cut or sliced up with top
or 1 onion, chopped
8 ounce (2 cups) shredded cheddar
cheese or monterey jack or
a combination
12 Corn tortillas; (6 inch)

OPTIONAL TOPPINGS
Chopped tomato
Sliced avocado
Shredded lettuce

Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4
cup of the Picante sauce and onion. Bring to a boil, stirring frequently.
Remove from heat; stir in Three fourths cup of the cheese. Spread remaining Three fourths cup
Picante Sauce onto bottom of 13x9inch baling dish. Arrange 6 tortillas on
top, overlapping to cover bottom of dish. Top with half the hot chicken
mixture, about 2 One half cups. Top with remaining tortillas and remaining
chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue
baking 2 minutes. Let stand 10 minutes before serving. Top as desired and
serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West
Jordan, UT. Presented by Pace mailer, 1995.
Posted to MCRecipe Digest V1 #1054 by "M. Hicks" nitro_ii@email.msn.com
on Jan 29, 1998