Chicken Rotel Enchilada Casserole Recipe
- 1 whole chicken
- 1 can Rotel tomatoes & green chilies, minced
- 1 med. bag tortilla chips
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 pound box Velveeta cheese
- 1/2 onion, minced
- Boil chicken and debone and skin.
- Combine soups and tomatoes and green chilies.
- Heat till hot.
- Place ingredients in layers in a large long dish or possibly pan, starting with chips, then chicken, then soup mix.
- Cut cheese into pcs and put some on top of soup mix.
- Keep layering, ending with cheese.
- Bake in 350 degree oven till warm and bubbly.
- Sprinkle minced onion over each layer.
chicken, tomatoes, tortilla chips, cream of mushroom soup, cream of chicken soup, velveeta cheese, onion
Taken from cookeatshare.com/recipes/chicken-rotel-enchilada-casserole-44194 (may not work)