Recipe: Chicken Enchilada Casserole

One of the girls makes this for our Thursday night Office/Grey’s Anatomy nights and it is delish! According to Kraft Foods, it serves 6, but often there is enough leftover that we can have take-home boxes for Friday’s lunch – double yum!

3/4 cup Thick ‘N Chunky Salsa, divided
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half

PREHEAT oven to 350°F. Reserve 1/4 cup of the salsa for later use. Mix chicken, soup and Mexican VELVEETA until well blended. Spread 1 cup of the chicken mixture onto bottom of 8-inch square baking dish (she uses a rectangle pan, maybe 7×9? but I know it is not 9×13)

TOP with layers of 6 of the tortilla halves, 1/4 cup of the remaining salsa and half of the remaining chicken mixture; repeat layers.

BAKE 30 to 35 min. or until heated through. Serve topped with the reserved 1/4 cup salsa.

[photo credit: Kraft Foods]

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