January 2011: Enchilada-Style Casserole

Enchilada-Style Casserole

From Campbell's Casseroles and One-Dish Favorites (published 2009)

    2 10 3/4-ounce cans Campbell's condensed cheddar cheese soup   
    1/2 cup water                                                  
    1 16-ounce jar Pace chunky salsa (used mild and only half the jar)
    4 cups cubed cooked chicken (used rotisserie picked and shredded)
    12 corn tortillas or 8 flour tortilla (6-8 in.), cut into strips (I used corn and cut in thirds and then strips for bite-sized pieces)
    1 cup shredded Cheddar cheese (4 oz) - You KNOW I used more approx1.5 to 2 cups

1. Mix the soup, water, 1/2 cup salsa (I used 1/2 the jar) and chicken in a bowl. Stir in the tortillas. Spread the chicken mixture in a 13x9x2 in shallow baking dish. Top with the cheese. COVER
2. Bake at 350F for 35 minutes or until hot and bubbling. Serve with remaining salsa (which I didn't because of putting extra inside the casserole).