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Quick Chicken Enchiladas

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2 – 3 cups cooked chicken or turkey
1 – 8 oz carton of sour cream
2 – 10.5 oz cans cream of chicken soup (or homemade)
1 can of water
1 – 7 oz can diced tomatoes with green chilies
3 cups grated sharp cheddar cheese – divided
1 bag of corn tortilla chips

Mix all of the ingredients together – except cheese and chips. Heat mixture on stove until smooth and warmed through. Grease a 9×13 pan. Put tortilla chips on the bottom of the pan. Stir in 2 cups of cheese into chicken mixture. Spread mixture over chips making sure the chips are covered. Top with remaining 1 cup of cheese. Bake until cheese is melted, and casserole is bubbly and brown. 350 degrees for 30-45 minutes.

Top with your favorite mexican toppings: salsa, sour cream, guacamole, lettuce, and tomatoes.

Enjoy!