Enchillada Chicken

1. 1

   Preheat oven to 350F.

2. 2

   Mix tomato soup, cream of mushroom soup and enchillada sauce in a large bowl.

3. 3

   Spray or grease the bottom of an 11x13-inch glass pan.

4. 4

   Place chicken into the pan.

5. 5

   Sprinkle with a 1/2 cup of tortilla chips that have been broken up (you can adjust this amount to cover the chicken).

6. 6

   Put half of the sauce on top.

7. 7

   Sprinkle with other 1/2 of the tortilla chips and place onions on top.

8. 8

   Put other 1/2 of sauce on top.

9. 9

   Sprinkle with cheese.

10. 10

    Cover with foil and bake for about 50 minutes until the sauce is bubbly and the cheese is melted.

11. 11

    I recommend serving this with rice.

12. 12

    If you want it to be creamier, add a dolop of sour cream.

No additional tips available.