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Prep 25min
Total1hr15min
Ingredients12
Servings6
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Ingredients
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1/2
cup thick & chunky salsa
1
large deli rotisserie chicken, cubed (4 cups cooked chicken)
1/2
cup sour cream
1/2
cup sliced green onions (8 medium)
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
8
corn tortillas (6 inch), cut in half
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
2
cups tortilla chips
1
cup chopped tomato (1 large)
2
tablespoons sliced ripe olives
Fresh cilantro, if desired
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Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.
2
Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
3
Bake 30 to 35 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.
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This casserole also tastes great when prepared with 1 lb cooked ground beef instead of the chicken.
Cutting the 8 tortillas in half is a snap when you use a kitchen scissors.
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