Serves: 6
Total Calories: 649
Arrange a layer of chips over the bottom of a greased 13" x 9" casserole pan sprinkle one cup Cheddar cheese on top. Stir soup, enchilada sauce and green chile sauce together in a mixing bowl pour half over the cheese layer. Add another layer of chips spread with remaining sauces. Sprinkle with remaining cheese bake at 400 degrees for 30 minutes.
TIP: Leftover chicken? Shred and toss it in this zesty casserole...serve up some Spanish rice on the side!
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Easy Enchilada Casserole recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.
