Title: Chicken-chili enchilada casserole
 Categories: Casseroles, Chicken, Tex-mex
      Yield: 8 Servings
 
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------
      2 c  Diced cooked chicken
     15 oz Can chili
 10 3/4 oz Can cream of mushroom soup
 10 3/4 oz Can cream of chicken soup
  1 1/2 c  Pace picante sauce
    3/4 c  Green onion; sliced with top
           -or 1 onion, chopped
      8 oz (2 cups) shredded cheddar
           -cheese or monterey jack or
           -a combination
     12    Corn tortillas; (6 inch)

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Chopped tomato
           Sliced avocado
           Shredded lettuce
 
  Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups,
  3/4 cup of the Picante sauce and onion. Bring to a boil, stirring
  frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread
  remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish.
  Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top
  with half the hot chicken mixture, about 2 1/2 cups. Top with
  remaining tortillas and remaining chicken mixture. Bake 30 minutes.
  Sprinkle with remaining cheese; continue baking 2 minutes. Let stand
  10 minutes before serving. Top as desired and serve with additional
  Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT.
  Presented by Pace mailer, 1995.