Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 1 (10 ounce) can rotel (original or hot); 1/3 cup salsa; 2 1/2 teaspoons chili powder; 1 (14 ounce) bag tortilla chips (I use the yellow corn ones); 1 (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken); 1 (16 ounce) bag colby-monterey jack cheese

Submitted by Ericka Gregor

"This is so easy to make. My family just loves this on those nights we just want to make something easy and sit and watch TV."

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 8

ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can rotel (original or hot)
¹⁄₃ cup salsa
2 ¹⁄₂ teaspoons chili powder
1 (14 ounce) bag tortilla chips (I use the yellow corn ones)
1 (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken)
1 (16 ounce) bag colby-monterey jack cheese

directions

Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.