Hensley's chicken enchilada casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tortilla Chips -- lightly crushed |
| 1 | large | Onion -- diced |
| ⅓ | Stick Margarine | |
| 3 | cups | Cooked Chicken -- diced |
| ½ | cup | Chicken Broth |
| 1 | can | Mushroom Soup (10 1/2 Oz) |
| 1 | can | Chicken Soup (10 1/2 Oz) |
| 1 | can | Tomatoes With Green Chilis (10 Oz) -- diced |
| 1½ | cup | Cheese -- grated |
Directions
Place half the crushed chips in bottom of a greased 9 x 12 baking dish. Saute onion in margarine. Combine all remaining ingredients and stir to combine. Pour mixture over crushed chips. Sprinkle remaining chips on top. Bake uncovered for 30 mins in a preheated 350 F oven.
Makes 8 to 10 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (00:49) (159) Fido: Cooking