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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1 to 2 lb. chicken, cooked (boiled)
- 19 to 28 oz. can enchilada sauce
- 1 can cream of mushroom soup
- 1/2 c. chopped onion
- 16 oz. bag tortilla chips
- 1 c. chicken broth
- 2 1/2 c. cheese, grated
Method
- Spray a 9 x 13-inch Pyrex dish with nonstick spray.
- Layer chips almost to top of pan.
- Mix chicken (take off of bone), enchilada sauce, soup and onion.
- Pour over chips.
- Spread cheese over top.
- Then pour chicken broth over the cheese.
- Bake at 350° for 1/2 hour.