CHICKEN ENCHILADA CASSEROLE|
2 1/2 c. diced cooked chicken
1 (13 oz.) can evaporated milk
1 (10 oz.) can cream of
1 pkg. (1 1/4 oz.) mild taco
1 medium onion, chopped
1/2 c. chopped celery
1 (4 oz.) can chopped green
4 flour tortillas, torn in
3/4 c. shredded Cheddar cheese
In a 2 quart casserole, combine chicken, evaporated
milk, soup, taco mix, onions, celery, chilies, tortillas and
cheese. Cover casserole and microwave at High power for 11 to
13 minutes, stirring after 5 minutes.
Note: Minutes may vary for cooking time, depending on
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