Chicken enchilada casserole

Chicken enchilada casserole (This is really good, & pretty low calorie too)

2 cans tomato soup (I used healthy request)
1/2 rotisserie chicken (appx. 4 cups meat)
16 oz jar pace chunky salsa-medium
2 c. sargento mexican blend cheese
16 corn tortillas (cut into 1 inch pieces)




Directions

Pick 1/2 chicken off bones & place in large bowl. Add the soup, salsa, 1 c. cheese, & tortilla pieces. Stir until all tortilla pieces are coated with sauce. Place in large casserole dish & top with rest of cheese. Bake uncovered at 375 degrees for 20 mins.

Makes 8 servings

396 cals/serving (This recipes has already been entered in to MFP as Amy's chicken enchilada casserole.)