Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 4 cups broken tortilla chips; 3 to 4 cups shredded cooked chicken*; 1/2 lb. (8 oz.) VELVEETA, cut up; 1 can (8 oz.) diced tomatoes and green chiles, undrained; 1 cup onions, diced ( optional); 1 can (10-3/4 oz.) condensed cream of chicken soup; 1/2 cup milk

7 ingredients

9 steps

Ingredients

4 cups broken tortilla chips
3 to 4 cups shredded cooked chicken*
1/2 lb. (8 oz.) VELVEETA, cut up
1 can (8 oz.) diced tomatoes and green chiles, undrained
1 cup onions, diced ( optional)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk

Directions

1

Preheat oven to 350F.
2

Layer 1/2 of the chips, chicken, VELVEETA, tomatoes and onions in 12x8-inch baking dish.
3

Repeat layers.
4

Mix soup and milk; pour over ingredients in baking dish.
5

Top with additional VELVEETA, if desired.
6

Cover; bake for 30 minutes.
7

Uncover; bake for an additional 10 minutes or until hot.
8

Makes 6 to 8 servings.
9

Serve with hot cooked rice and beans, if desired.