Chicken Enchilada Casserole
Servings
4
servings
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Ingredients
3 cups cooked shredded chicken
1 can cream of chicken soup
1/2 cup milk
1 cup red enchilada sauce
1 teaspoon cumin
1/2 teaspoon chili powder
1 1/2 cups shredded cheddar or Mexican blend cheese
8 small flour or corn tortillas, cut into strips
Directions
- Mix soup, milk, enchilada sauce, and spices in a bowl.
- In a greased 9×13-inch dish, layer tortilla strips, chicken, sauce mixture, and cheese. Repeat layers.
- Top with remaining cheese.
- Bake at 350°F for 30 minutes until hot and bubbly.
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