Friday, August 10, 2007

Chicken Enchilada Casserole

2 cups cooked chicken (leftover, canned, rotisserie, whatever)
1 can petite diced tomatoes
1 can diced green chilies
1 can sliced black olives
1 cup frozen chopped onions
2 cans cream of chicken soup
1 1/2 cups shredded cheddar cheese
4 cups tortilla chips

Preheat oven to 350 F. In a large bowl, mix chicken, tomatoes (with juice), chilies, olives, onions, soup, and 1 cup of the cheese. Break tortilla chips into bite-sized pieces; add to bowl and stir well. Spray a 9 x 13 pan with non-stick cooking spray. Spread mixture in pan and sprinkle with remaining 1/2 cup cheese. Bake until golden and bubbly, about 30 minutes.

No comments: