24 corn tortillas (7-inch)
8 cups cooked, diced chicken breast
2 cups green onion, chopped
3-4 cups Mexican grated cheese blend (Trader Joes)
16 ounce jar Pace picante salsa
28 ounce can Las Palmas Green Enchilada Sauce
2-10.5 ounce cans Campbell's Cream of Chicken Soup
1 teaspoon ground black pepper
2 teaspoons garlic powder
Mix together chicken, green onion, 2 cups cheese (reserve remainder for top of casserole), salsa, enchilada sauce, soup, pepper & garlic powder in a large bowl. Cut tortillas into fourths. Line the bottom of an 8x12-inch glass casserole dish with a layer of cut tortillas followed by a layer of the chicken mixture. Repeat 2 more times, finishing with a layer of grated cheese. This recipe makes two casserole dishes.
Place in a preheated 350 degree oven. Bake uncovered for 60-75 minutes until hot and bubbly.
*Can be made with red enchilada sauce if preferred.
