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Chicken Enchilada Casserole

By Kimi Coupe


1 pkg. Tyson frozen pre-cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can enchilada sauce

4 c. Mexican blend shredded cheese

1 can Rotel

1 t. ground cumin

1 t. garlic salt

1/2 t. ground coriander

1 bag tortilla chips


Preheat oven to 325 degrees.  Grease a casserole dish and set aside.

Warm chicken in the microwave or in a skillet according to package instructions.

In a large sauce pan combine soups, Rotel, enchilada sauce, and spices.

Chop the chicken into small pieces.  Add to the sauce pan and bring mixture to a boil.  Reduce heat.

Put a layer of crushed chips in the casserole dish. 

Add a layer of the chicken mixture followed by a layer of cheese (2 c.)

Repeat the layers ending with cheese.  Bake for 15-20 minutes or until the cheese is melted. 

Submitted by Mindy Martin, finalist in the Favorite Mexican Recipe Contest

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By Kimi Coupe
Categories:  Recipes
Keywords:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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