Chicken Enchilada Casserole - cooking recipe

Ingredients
    1 (3 1/2 lb.) chicken, cooked and cubed
    1 can green chilies, seeded and chopped
    1 c. grated Velveeta cheese
    1 large onion
    1 can cream of mushroom soup
    8 tortillas, cut in 6 pieces
Preparation
    Saute onion in oil.
    Add chilies and half of the cheese.
    Cook slowly until cheese has melted.
    Line a 5 x 7-inch casserole with tortillas.
    Layer with chicken and cheese.
    Top with rest of cheese.
    Bake at 375\u00b0 for 45 to 60 minutes.
    Serves 4 to 6.

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