Monday, February 21, 2011
Cheesy Chicken Enchilada Casserole
4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
10-1/2 ounce can cream of chicken soup
10-1/2 ounce soup can milk
11-1/2 ounce bag tortilla chips
salsa or picante sauce
Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan. Layer chicken over the chips.
Mix together onion, green chilies, soup, and milk. Pour over the chicken. Place Velveeta slices all over the top. Crush enough tortilla chips to cover the cheese.
Bake at 350 degrees for 25 minutes. Garnish with salsa and sour cream.
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