Name: Chicken-Chili Enchilada Casserole
Ingredients: 2 c Diced cooked chicken; 15 oz Can chili; 10 3/4 oz Can cream of mushroom soup; 10 3/4 oz Can cream of chicken soup; 1 1/2 c Pace picante sauce; 3/4 c Green onion; sliced with top or 1 onion, chopped; 8 oz (2 cups) shredded cheddar cheese or monterey jack or a combination; 12 Corn tortillas; (6 inch); Chopped tomato; Sliced avocado; Shredded lettuce

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Tex-Mex	Casseroles, Chicken, Tex-mex	8	Servings

INGREDIENTS

2	c	Diced cooked chicken
15	oz	Can chili
10 3/4	oz	Can cream of mushroom soup
10 3/4	oz	Can cream of chicken soup
1 1/2	c	Pace picante sauce
3/4	c	Green onion; sliced with top or 1 onion, chopped
8	oz	(2 cups) shredded cheddar cheese or monterey jack or a combination
12		Corn tortillas; (6 inch)
		Chopped tomato
		Sliced avocado
		Shredded lettuce

INSTRUCTIONS

LARRY LUTTROPP FVKC70A
OPTIONAL TOPPINGS
Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4
cup of the Picante sauce and onion. Bring to a boil, stirring frequently.
Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup
Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on
top, overlapping to cover bottom of dish. Top with half the hot chicken
mixture, about 2 1/2 cups. Top with remaining tortillas and remaining
chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue
baking 2 minutes. Let stand 10 minutes before serving. Top as desired and
serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West
Jordan, UT. Presented by Pace mailer, 1995.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998

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