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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. Everyone loves chicken casseroles and this is an easy dinner recipe that can be made up and in the oven in just minutes.
Chicken Enchilada CasseroleIt's pretty close to a 30 minute meal. Certainly far less than 30 minutes of your time, and that is what always counts for me. 4 boneless skinless chicken breast halves 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. 5 Servings  Variation:
 Try a wonderful cornbread with roasted red peppers with our chicken enchilada casserole. Like This Recipe? Add Your Comments and Rating
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