Laun/Pruett Recipe Collection
Chicken enchillada cassarole

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Or cream of chicken)
1 cup Pace® Chunky Salsa or Pace® Original Picante Sauce Medium
1/2 cup milk
2 cups cubed boneless, skinless chicken breasts, cookedor turkey
8 corn tortilla(6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese(about 4 ounces)

Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.


Bake for 30 minutes.

Recipe Contributed by Sandy Grams (her Mom)