Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 to 2# Chicken (shredded)

1/2 c Chopped White Onion

2 cans Cream of Chicken Soup

1 can Rotel

2 tbsp Chili Powder

1/4 c Milk

approx 1/2 bag Tostitos Chips (crumbled)

2 c Cheese

In a large pan, combine chicken, onion, cream of chicken, rotel, chili powder & milk. Simmer over medium heat for 15-20 minutes, stirring occasionally. Cover bottom of 9x13 pan with crumbled chips. Pour mixture from pan on top of chips. Cover with cheese. Bake covered for 30 minutes and uncovered for 15 minutes.

Note: I always saute the onion in olive oil,add the chicken and then add the other ingredients!

Serve with white Rice and Pico de Gallo.

Pico de Gallo

9 Roma Tomatoes (diced)

1 bunch Green Onions (chopped)

1 bunch of Cilantro (chopped)

Fresh Garlic (minced)

Juice from a Lemon

Salt

Enjoy!