Time
prep 0:25
total 1:30
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 |
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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.
Author's Comments
This is a colorful dish that anyone can enjoy.
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