Thursday, March 25, 2010

Chicken Enchilada Casserole

Cook and dice:
6-8 chicken tenders OR 2-3 chicken breasts

In a saucepan saute:
2 tsp. oil
1 small onion, grated
1/2 tbsp. garlic powder

Stir in:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2-1 cup milk
cooked chicken

Crush a small 9 oz. bag of tortilla chips, set aside

3-4 cups shredded cheese

In a 9x13 glass cake pan layer:
slightly crushed chips
half of chicken mixture
half of the cheese

Repeat with a second layer ending with cheese on top. Bake at 350* for 30 minutes. Remove from oven and sprinkle with crushed tortilla chips. Serve with sour cream and salsa, if desired.

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