Easy Chicken Enchilada Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 cups cooked chicken, cut into bite-size pieces
• 6 corn tortillas (use the small ones for this)
• 1 large onion, chopped
• 1 -2 tablespoon fresh minced garlic
• 3 -4 tablespoons oil
• 1 (4 ounce) can green chilies, chopped
• 1 (10 ounce) can cream of mushroom soup (undiluted)
• 1/4 cup grated parmesan cheese
• 2 teaspoons louisianna hot sauce (or to taste)
• 2 1/4 cups grated cheddar cheese, divided
• 2 1/4 cups grated mozzarella cheese, divided
• 1 1/2 cups salsa

Recipe

• 1 set oven to 325 degrees.
• 2 grease a 1-1/2 quart casserole dish.
• 3 cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
• 4 heat oil in the skillet; saute the onion and garlic for about 4 minutes.
• 5 mix the soup with the hot sauce adjusting the amount of hot sauce to taste and parmesan cheese.
• 6 add in the chilies, mushroom soup and 1-1/4 cups each mozza and cheddar; cook slowly until the cheese melts.
• 7 line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
• 8 layer half of the chicken on top of the salsa, then half of the soup/cheese mixture.
• 9 repeat the layers (ending up with the soup/cheese mixture on top).
• 10 bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
• 11 let stand for 10 minutes before serving.