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| Chicken Enchilada Casserole II |
A great enchilada recipe for a warm summer night, and all you need to do is pair it with a salad and rice! It's first-class while you allow it cool and set for a chunk (but my sister likes it fine piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.
Ingredients :
- 1 (16 ounce) field bitter cream
- 1 (16 ounce) jar salsa
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¼ cup diced onion
- 1 (8 ounce) can chili beans, tired
- 6 (12 inch) flour tortillas, cut into strips
- 6 skinless, boneless chook breast halves - cooked and shredded
- four cups shredded Cheddar cheese
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H |
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Notes :
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