3 - 4 chicken breasts cooked and cut up
2 cans of cream of chicken soup
2 cans of enchilada sauce (we like it spicy so we use medium)
2 T diced onion
1 can green chilies
1 bag corn tortilla chips crushed slightly
1/2 cup milk
Mix all together, including crushed chips. Put in 9 x 13 pan, sprinkle with grated cheese and bake at 350 for 35 minutes.
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