Easy Chicken Enchilada Casserole

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 1
    (10 ounce) can rotel (original or hot)
  • 13
    cup salsa
  • 2 12
    teaspoons chili powder
  • 1
    (14 ounce) bag tortilla chips (I use the yellow corn ones)
  • 1
    (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken)
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DIRECTIONS

  • Spray baking dish with non stick spray.
  • In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
  • Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
  • Bake in a 350 degree oven for 50 minutes.
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