Chicken Enchiladas

7 ingredients
4 steps

Ingredients

  • 1/2 bag restaurant-style tortilla chips
  • 4 or 5 big chicken breasts
  • 1 can cream of chicken soup
  • 1 c. picante sauce
  • 1 small can chopped green chilies
  • 1 (8 oz.) container sour cream
  • grated Monterey Jack cheese

Directions

  1. 1
    Break the tortilla chips in bottom of casserole dish that has been sprayed with Pam.
  2. 2
    Cook the chicken breasts until tender. Debone and cut in chunks. Save broth (at least 1 cup).
  3. 3
    Add to the broth the soup, picante sauce, green chillies and sour cream. Pour all this over chicken chunks and tortilla chips.
  4. 4
    Cover with the cheese and bake for 30 to 45 minutes.

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