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Chicken Enchilada Casserole
2 (50 ounce) cans Campbell's Condensed Cream of
Mushroom or 98% Fat Free Cream of Mushroom Soup
1 (50 ounce) can Campbell's Condensed Tomato Soup
7 pounds stewed tomatoes
9 pounds chicken, cooked, diced
6 pounds 1% fat cottage cheese
3 pounds 8 ounces Cheddar cheese, shredded
1 pound canned green chiles, drained and chopped
144 (6-inch) corn tortillas
Mix 1 can mushroom soup, tomato soup and tomatoes. Mix remaining mushroom soup, chicken, cottage cheese, 2 quarts cheddar cheese and chiles.
In each of 4 baking pans (12 x 20 x 2 inches) spread 2 cups tomato soup mixture. Top with 12 tortillas and 1 1/2 quarts chicken mixture. Repeat layers. Top with remaining 12 tortillas and 2 cups tomato soup mixture. Sprinkle with 1 1/2 cups Cheddar cheese. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds, about 40 minutes. Let stand 15 minutes. Hold at 140 degrees F or higher.
Cut each pan into 25 portions. Portion 1 piece each.