VELVEETA Chicken Enchilada Casserole

• 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

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

taco, chicken, condensed cream, velveeta, corn tortillas

Taken from www.kraftrecipes.com/recipes/-6053.aspx (may not work)