Enchillada Chicken
by thelemalove93
Prep time: 0:25
Overall time: 1:30
SERVINGS
4 servings scale / convert
INGREDIENTS
4 chicken breasts
1 can tomato soup
1 can cream of mushroom soup
1 can enchillada sauce
1 cup tortilla chips
Chopped red onion or spanish onion, to taste
1 cup shredded cheddar, monteray jack, or mexican cheese
INSTRUCTIONS
Preheat oven to 350°F. Mix tomato soup, cream of mushroom soup and enchillada sauce in a large bowl. Spray or grease the bottom of an 11x13-inch glass pan.
Place chicken into the pan. Sprinkle with a 1/2 cup of tortilla chips that have been broken up (you can adjust this amount to cover the chicken). Put half of the sauce on top. Sprinkle with other 1/2 of the tortilla chips and place onions on top. Put other 1/2 of sauce on top. Sprinkle with cheese. Cover with foil and bake for about 50 minutes until the sauce is bubbly and the cheese is melted.
I recommend serving this with rice. If you want it to be creamier, add a dolop of sour cream.
CHEF COMMENTS
This is a colorful dish that anyone can enjoy.
TAGS
chicken, main courses, mexicanchicken add tags
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