Name: Chicken Enchilada Casserole I
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - cooked and diced - 2 pounds; Condensed cream of celery soup - 1 (10.75 ounce) can; Condensed cream of chicken soup - 1 (10.75 ounce) can; Enchilada sauce - 1 (10 ounce) can; Diced tomatoes with green chile peppers - 1 (14.5 ounce) can; Diced green chiles - 1 (4 ounce) can; Onion, chopped - 1; Garlic powder - 1 pinch; Chicken broth - 1 cup; Chili powder - 1 teaspoon; Processed cheese spread - 16 ounces; Corn tortillas - 10 (6 inch)

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Ingredients for - Chicken Enchilada Casserole I

1. Skinless, boneless chicken breast halves - cooked and diced - 2 pounds

2. Condensed cream of celery soup - 1 (10.75 ounce) can

3. Condensed cream of chicken soup - 1 (10.75 ounce) can

4. Enchilada sauce - 1 (10 ounce) can

5. Diced tomatoes with green chile peppers - 1 (14.5 ounce) can

6. Diced green chiles - 1 (4 ounce) can

7. Onion, chopped - 1

8. Garlic powder - 1 pinch

9. Chicken broth - 1 cup

10. Chili powder - 1 teaspoon

11. Processed cheese spread - 16 ounces

12. Corn tortillas - 10 (6 inch)

How to cook deliciously - Chicken Enchilada Casserole I

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.

3. Stage

In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!