Mexican Chicken Enchilada Casserole

This is an easy variation of a Mexican chicken enchilada casserole.

It is one of those Campbell soup recipes we all love because they are not only quick and easy to make, they are also fabulous.

This one comes together in minutes.

If you have leftover chicken (or turkey), here's a great way to use it up.

You can also cook the chicken breasts ahead and put it all together when you need it.

Everyone loves chicken casseroles and this is an easy dinner recipe that can be made up and in the oven in just minutes.

Top it with some sour cream and our black bean salsa. Fabulous!

Chicken Enchilada Casserole

It's pretty close to a 30 minute meal. Certainly less than 30 minutes of your time, and that is what always counts for me. You can do other things while it bakes in the oven.

Prep time: 20 minutes

Cook time: 30 minutes

4 boneless skinless chicken breast halves
1 - 10 ounce can condensed cream of mushroom soup
1 - 10 ounce can condensed cream of chicken soup
1 small can corn niblets
1 - 10 ounce can diced tomatoes with green chilies, mild or hot
10 flour tortillas
2 cups shredded cheddar cheese

Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.

Preheat oven to 375°F.

In a large bowl combine the chicken, both soups, and tomatoes. Mix well.

Cut the tortillas into fourths. In a large 9"x13" baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Great served with sour cream and salsa.

Makes 5 to 6 Servings.

• Add more color with sliced black olives.
• You can also add 1 can of refried beans. Spread the beans over each tortilla layer, then layer the other ingredients.