chelsea'srecipes

Chicken Enchilada Casserole

2 cups cooked chicken breast, cubed
1 small onion, chopped
1 can Rotel (milder, or mild)
1 8 oz. container sour cream
2 cans Cream of Chicken soup
1 soup can of milk (or more if needed)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chili powder (more if desired)
1 bag tortilla chips, crushed slightly
shredded cheddar cheese (amount optional to taste)

In large bowl combine all ingredients. Spray 13x9 casserole dish with Pam.
An optional layer of tortilla chips can layer the bottom of casserole before
enchilada mixture is poured into dish. Layer top of casserole with more
shredded cheddar cheese if desired. Bake at 375 degrees for about
45 minutes or until bubbly and hot. Serve with sides of your choice:
salsa, tortilla chips, guacomole etc.