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VELVEETA Chicken Enchilada Casserole

3/4 cup TACO BELL Thick & Chunky Salsa, divided
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half


Heat oven to 350F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish. Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers. Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.

Source: www.kraftrecipes.com