Mexican Chicken Casserole

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   1.

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   Preheat oven to 350 degrees

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   2.

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   Heat 1/2 tablespoon of oil in pan and cook chicken

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   3.

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   Remove chicken from pan

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   4.

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   Add the remaining oil to pan and cook onions 1 minute.

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   5.

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    Stir in enchilada sauce and soup

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    6.

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    Fill empty soup can half full of water and stir that in too.

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    7.

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    Add can of diced tomatoes and green chilies, stir the mixture and let stand on low heat.

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    8.

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    Shred the chicken with two forks while the mix is warming up.

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    9.

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    Add shredded chicken to pan and stir.

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    10.

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    Coat a 13 x 9 baking dish with cooking spray.

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    11.

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    Rip up small pieces of tortillas for your bottom layer in the dish.

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    12.

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    Add a layer of chicken mixture, Repeat this twice.

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    13.

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    Sprinkle the top with cheese and crushed tortilla chips.

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    14.

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    Cover with foil and bake for 12-15 minutes.

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    Remove foil and bake another few minutes until cheese is melted and its bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.