Chicken Enchilada Casserole

By michelle1026

Ingredients

• 1 large onion (diced)
• 2 ribs celery (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1/4 tsp minced garlic
• 3 cans chicken (drained)
• 1 10.75 oz can cream of celery soup
• 1 10.75 oz can cram on chicken soup
• 1 10 oz can diced tomatoes and green chiles (undrained)
• 1 tbs chili powder
• 10 6-inch corn tortillas (cut into 1-inch strips)
• 2 cups shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Coat a large skillet with cooking spray. Saute onion, celery, and bell peppers until tender. Add garlic and cook 1 minute longer. Smash chicken on cutting board or plate. Add to skillet. Stir in soups, tomatoes, and chili powder.

Line the bottom of a 3-qt baking dish with the tortilla strips. Top with half of the chicke mixture. Add 1 cup of cheese. Repeat layers. Bake uncovered 30 - 35 minutes, or until bubbly.