Chicken Enchilada
Casserole
Submitted
by: mcjennifer
2 chicken breasts
boiled and cut into small pieces
1 can Rotel tomatoes
(tomatoes with green chilies)
1 can enchilada sauce
1 can cream of chicken
soup
1 onion, chopped
1 Bell pepper, chopped
1 pkg.(16) corn tortillas
2 cups shredded cheddar
or cheese of your choice (also good with Monterey Jack)
1.
Place tomatoes, enchilada sauce, cream of chicken soup, onion and bell
pepper in a pot.
2.
Cook on medium until onions and peppers are soft, approx.
10 minutes.
3.
Add chicken to pot.
4.
Place a layer of the sauce on the bottom of a casserole dish.
5.
Place a layer of tortillas then a layer of cheese then another layer of
sauce.
6.
Repeat layers until all ingredients are used.
7.
Bake @ 350 for 30-45 minutes just to heat through.
8.
ENJOY!!!!!!
