Aunt Sissy's Chicken Enchilada Casserole
Servings: 6 to 8
1 lb. cooked chicken breast, cut into bite-sized chunks (Costco's rotisserie chicken breast works great here)
1 (9 oz) bag Baked! Tostitos corn chips, crushed
2 (10.75 oz) cans cream of chicken soup (we use 98% fat-free)
2 (14 oz) cans Old El Paso Enchilada sauce (we use medium heat)
2 cups shredded cheese (we use Kraft 2% Mexican blend)
1 small white onion
2 (4 oz) cans chopped green chilies
1 (4 oz) can chopped black olives
Preheat oven to 325 degrees.
Spread half of the corn chips in the bottom of a 9x13 pan. Top with chicken, then top chicken with 1 c. of the cheese.
Mix soup and enchilada sauce together, and pour over cheese. Next add the onions, followed by the chilies, then the olives, then the rest of the corn chips. Finish with the final cup of cheese.
Bake for 30 - 35 minutes, or until bubbling and starting to brown.
Remove from oven and let sit about 5 minutes before slicing and serving.
NOTES: An old family recipe that's too good to forget. Perfect for cold nights, or when you want leftovers later in the week. I LOVE this recipe.