Chicken Enchilada Casserole

This recipe is one my mom used to prepare for us during our childhood. It's one of those creamy comfort dishes that truly satisfies on chilly winter days.

The ingredients are straightforward, but when combined, they create an exceptional flavor. It's not overly spicy, yet still full of taste.

This recipe comes together quickly and freezes well. The original recipe calls for a 9X13 baking dish, but I split it in half and put it in aluminum freezer pans.

Here is what you need to make this great recipe.

I make my own cream of chicken and cream of mushroom soup, that is why cans are not pictured here

Ingredients:

No-Stick Cooking Spray

2 tablespoons butter

1/2 cup chopped yellow onion

1 can (10-3/4 oz ) condensed cream of chicken soup

1 can (10-3/4 oz ) condensed cream of mushroom soup

1 can (10 oz ) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

2 cups chopped cooked chicken breast

12 corn tortillas

2 cups shredded Cheddar cheese (2 cups = 8 oz)

Directions:

Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.

In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring, for about 5 minutes or until it becomes tender.

Mix in both soups, the undrained tomatoes, and the chicken.

Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.

Bake uncovered 40 minutes or until hot and bubbly.

Server with lettuce, tomatoes, sour cream and corn chip.