Chicken Enchilada Casserole

Submitted by United Church of God on Wed, 2011-05-25 16:54
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Description

A savory and creamy take on classic enchiladas with just a hint of spice.

Summary

Yield
Servings
Source

Penny Harris, Columbia, MO

Prep time45 minutes

Ingredients

1 onion (medium, chopped)
1 bell pepper (chopped)
1⁄4Cupbutter
1Cancream of mushroom soup (10 3/4 ounces)
1Cancream of chicken soup (10 3/4 ounces)
1Cangreen chilies (small, mild)
1Canpimentos (small)
1Cupevaporated milk
1PackageDoritos (8 ounces, or 1 dozen corn tortillas)
1 chicken (stewed, boned and shredded)
1Cupcheddar cheese (shredded)

Instructions

Brown onion and green pepper in butter. Add cream of mushroom coup, cream of chicken soup, chilies, pimentos, and milk. Mix well. Line 9 x 13 glass baking dish with Doritos or tortillas. Spread chicken over Doritos. Pour soup mixture over chicken. Bake at 350º until hot and bubbly all the way through. Top with shredded cheese. Return to oven until cheese is melted.

Notes

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