Lisa Cooking | Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 cups of cut up cooked chicken
1 tsp sugar
1/2 cup Thick N Chunky salsa
1 can (19 oz) mild enchilada sauce
1 can (11 oz) whole kernel corn
2 cups coarsely broken tortilla chips
1 cup shredded Cheddar Jack blend

Heat over 350 degrees. In a bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in an ungreased baking dish. Top with chicken mixture. Sprinkle with cheese.

Bake 35 – 45 minutes or until hot and bubbly.

July 7th, 2008 Posted by Lisa in Uncategorized |

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3 Responses to “ Chicken Enchilada Casserole ”

#1 Kristy Says:
July 7th, 2008 at 9:14 pm
Mmmm, sounds tasty! The rest of my family wouldn’t eat this, but it looks easy enough that I just might make it just for me.

[Reply]
#2 melissa Says:
July 9th, 2008 at 6:07 am
I have visited your blog, a few times now. I think this is my favorite recipe you have offered. I will definately be trying this one out. Thanks

[Reply]
#3 Jaz Says:
July 10th, 2008 at 10:27 pm
Yes, this recipe is a keeper! Sounds great. I cannot wait to get going on that one. Just need a couple of things from the store and away we go!!! Thank you!

[Reply]