Chicken Enchilada Casserole
- 1/2 cup onions, chopped
- 1 Tbsp. butter
- 1 can cream of mushroom soup
- 1 can enchilada sauce
- 1 lb. chicken, cooked and cut into small pieces
- 10 soft shell tortillas
- 1 package cheddar cheese, shredded (8 oz.)
Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.
By Robin from Washington, IA
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