CHICKEN ENCHILADA CASSEROLE
CHICKEN ENCHILADA CASSEROLE


hi ya'll Guess what I missed ---mondays recipe ---someone should have reminded me ----sorry sisters---hope all is good with ya-'ll. love ya

  • 2 to 3 lbs chicken, cooked and deboned
  • 1 can enchilada sauce (mild)
  • 1 can cream of mushroom soup
  • 1/2 tsp garlic
  • 1 large bag corn chips
  • 1 cup grated cheese

    Boil chicken; save broth
    Debone chicken and cut into bite size pieces.
    Combine chicken with the enchilada sauce, soup, onions and garlic salt.
    In a greased baking dish, arrange in layers-corn chips, chicken mixture and grated cheese, ending with corn chips.
    Pour 1 cup broth over all and bake for 30 minutes at 350°
    Serves about 6