Tuesday, July 12, 2011

Chicken Enchilada Casserole

by Linda Holman

1 large package regular tortilla chips (or Doritos)

2 c chopped chicken breasts

1 can stewed tomatoes with green chilies

1 can diced chili peppers

1 can cream of chicken soup

1 can cream of mushroom soup

1 pound cheddar cheese, grated

Layer chips, sauce (combined soups, tomatoes and chilies), chicken and cheese. Top with cheese. Bake 375˚ for 30 minutes.

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