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Velveeta Chicken Enchilada Casserole recipe (Casserole)

Yield: 6 servings

¾ cups Thick'n Chunky Salsa, divided
2 cups cooked chicken, chopped
8 oz Velveeta Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers
6   corn tortillas, cut in half
1 can condensed cream of chicken soup

Posted by Art99 on Dec 12, 2008


Preheat oven to 350°F. Reserve ¼ cup of the salsa for later use. Mix chicken, soup and Mexican VELVEETA until well blended. Spread 1 cup of the chicken mixture onto bottom of 8-inch square baking dish.
Top with layers of 6 of the tortilla halves, ¼ cup of the remaining salsa and half of the remaining chicken mixture; repeat layers.
Bake 30 to 35 min. or until heated through. Serve topped with the reserved ¼ cup salsa.

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