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This is a really easy and great tasting recipe. It is so easy, that my
11yr. old daughter makes it all the time. Kids and adults love it!

Chicken Enchilada Casserole

4-5 boneless, skinless Chicken Breasts
1 lb. Velveeta Cheese
1 can Rotel
2 cans Cream of Chicken Soup
1 T. Chili Powder (less if desired)
8-10 Corn Tortillas
8 oz. Grated Cheddar Cheese

Boil chicken breasts until done. Tear apart into pieces. (Kids love to
do this!) In a saucepan, mix together Velveeta, Rotel, cream of chicken
soup (no water) and chili powder on med-low heat and stir often so it won't
stick or burn. Spray casserole dish with Pam and put about a large spoonful
of the cheese sauce on bottom of dish. Tear 4-5 of the corn tortillas into
pieces ( into fourths is fine) and place on bottom of dish. Next, put a layer of
the chicken and a layer of cheese sauce. Repeat layers. Bake at 350 for 30
minutes. Top with grated cheddar cheese and put back in oven till cheese
melts. Garnish with chopped green onions and/or black olives and sour
cream, if desired.

I hope everyone enjoys this dish as much as my family does!
Penny Hopkins

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