Chicken Enchilada Casserole - cooking recipe

Ingredients
    2 c. cooked chicken in bite size pieces
    2 doz. corn tortillas, cut in quarters
    1 can diced green chilies
    1 medium chopped onion
    1 lb. Jack cheese
    2 cans cream of chicken soup
    1 1/2 cans (or 1 large and 1 small) evaporated milk
    salt and pepper to taste
Preparation
    Layer chicken, then tortillas, chilies, onions and cheese in a 9 x 12-inch pan.
    Mix together soup, milk, salt and pepper; pour 1/2 of soup mixture over all.
    Repeat layers.
    Bake at 350\u00b0 for 25 minutes.

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