Cheesy Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside. Ingredients:
2 cups cut-up cooked chicken |
1 teaspoon sugar |
1/2 cup old el paso® thick 'n chunky salsa |
1 (19 ounce) can old el paso® mild enchilada sauce |
1 (11 ounce) can green giant® steamcrisp® niblets® whole kernel corn, drained |
2 cups coarsely broken tortilla chips |
4 medium green onions, sliced |
1 medium tomato, chopped |
1 cup shredded cheddar-jack with jalapeno peppers cheese blend |
Directions:
1. Heat oven to 350 degrees F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
2. Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
3. Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
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