Enchilada Casserole

This is a really versatile dish inspired from a Pillsbury recipe booklet from the grocery check out lane.  You could use cooked chicken, beef, or pork.  I thought about adding beans and  I omitted the green onion and tomato topping.  This was a great and fast meal to whip up.

INGREDIENTS

2 cups cut-up cooked chicken {I used 2 cups of ground beef that I cooked with onions and peppers}
   
1/2 cup salsa
1 can enchilada sauce
1 can whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar

DIRECTIONS

1. Heat oven to 350°F. In medium bowl, mix cooked meat, salsa, enchilada sauce and corn.
2. Place tortilla chips in lightly greased 8-inch square (2-quart) glass baking dish. Top with meat mixture. Sprinkle with onions, tomato and cheese.
3. Bake 30-40 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
 
   
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