Chicken Enchilada Casserole

Ingredients

  • 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

Instructions

  1. Mix 1 can mushroom soup, tomato soup and tomatoes.
  2. Mix remaining mushroom soup, chicken, cottage cheese, 2 quarts cheddar cheese and chiles.
  3. 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.
  4. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds, about 40 minutes.
  5. Let stand for 15 minutes.
  6. Hold at 140 degrees F or higher.
  7. Cut each pan into 25 portions. Portion 1 piece each.

Serves 100.

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