Enchillada Chicken

Directions

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.