Chicken enchiladas #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped (up to) |
| 3 | tablespoons | Butter |
| 1 | can | Cream of mushroom soup |
| 1 | can | Cream of chicken soup |
| ½ | cup | Chicken broth |
| 1 | can | (small) Rotel tomatoes and green chiles |
| 1 | Chicken; cooked and deboned | |
| 1 | pack | (small) tortilla chips |
| ¾ | pounds | Sharp cheddar cheese; grated |
Directions
Brown onions in butter. Combine with soups, broth and tomatoes. Add chicken; mix well. Butter baking dish. Layer tortilla chips, chicken sauce, cheese. Repeat these layers. Bake for 30 minutes at 325 degrees. Serves 8 to
10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .