Chicken Enchilada Casserole

Chicken Enchilada Casserole

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Ingredients

  • 1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (Or cream of chicken)
  • 1 c. Pace Chunky Salsa or Pace® Original Picante Sauce Medium
  • 1/2 c. milk
  • 2 c. cubed boneless, skinless chicken breasts, cookedor turkey
  • 8 corn tortilla (6-inch), cut into 1-inch pieces
  • 1 c. shredded Cheddar cheese (about 4 ounces)

Instructions

  1. Heat the oven to 400°F.
  2. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish.
  3. Cover the baking dish.
  4. Bake for 30 minutes.
  • 1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (Or cream of chicken)
  • 1 c. Pace Chunky Salsa or Pace® Original Picante Sauce Medium
  • 1/2 c. milk
  • 2 c. cubed boneless, skinless chicken breasts, cookedor turkey
  • 8 corn tortilla (6-inch), cut into 1-inch pieces
  • 1 c. shredded Cheddar cheese (about 4 ounces)

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