Easy Chicken Enchilada Casserole

This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups chicken breasts, cooked and shredded
• 1  teaspoon sugar
• 1⁄2 cup thick & chunky salsa
• 1 (19 ounce) can  mild enchilada sauce
• 1 (11 ounce) can whole kernel corn, drained
• 2  cups tortilla chips, coarsely broken
• 1⁄4 cup green onion, sliced
• 1  medium tomatoes, chopped (3/4 cup)
• 1  cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

Directions

1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.