VELVEETA Chicken Enchilada Casserole

Ingredients

• 10 oz cream of chicken soup canned
• 2 cups meat from a rotisserie chicken cooked chopped
• 6 6-inch corn tortillas cut in half ()
• 8 oz mexican velveetaâ cut into 1/2-inch cubes
• 0.8 cup taco bellâ® & chunky salsa thick divided

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350F. Reserve 1/4 cup salsa for later use.
2. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
3. Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
4. Bake 30 to 35 min. or until heated through.
5. Serve topped with reserved salsa.