VELVEETA® CHICKEN ENCHILADA CASSEROLE RECIPE

VELVEETA® Chicken Enchilada Casserole Recipe image

Give your main dish a Mexican spin with this VELVEETA® Chicken Enchilada Casserole Recipe. This chicken enchilada casserole recipe is a hit anytime.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3/4 cup TACO BELL® Thick & Chunky Salsa, divided
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half

Steps:

Heat oven to 350°F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g