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

Related recipes