Chicken Enchilada Stacks

Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

Ingredients

• cooking spray
• 3 cups shredded cooked chicken
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 2 (4 ounce) cans chopped green chile peppers
• 1 small onion, finely chopped
• 3 tablespoons taco seasoning mix
• 6 corn tortillas, warmed
• 2 cups shredded Cheddar cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
2. Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3. Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
4. Bake in the preheated oven, uncovered, until heated through, about 30 minutes.