Chicken Enchilada Casserole

Recipe 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


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.

Serves 100.

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