Chicken enchilada

Chicken enchilada

Ingredients/Components

• garlic powder - 1/8 tsp
• chili powder - 1 tsp
• can cream of chicken soup - 1 item
• chicken broth - 1 c
• can cream of mushroom soup - 1 item
• minced onion - 4 tsp
• black pepper - 1/4 tsp
• chicken - 3 lb
• sharp Cheddar cheese, grated - 8 oz
• chopped green chilies - 4 oz
• Fritos - 4 c
• pepper sauce - 1/4 tsp
• each peas and carrots - 1/2 c
• crushed onion rings - 1/2 c

How to make chicken enchilada:

Cook and bone chicken; reserve 1 cup broth. Combine soups and green chilies with chicken meat. Add spices, peas and carrots with broth. Preheat oven to 350°. Cover bottom of 2 1/2 or 3 1/2-quart baking dish with corn chips, then alternate the combined mixture with cheese and chips in layers, ending with cheese. Sprinkle top with onion rings and bake 50 minutes in 350° oven.

Recipe categories: Low cholesterol, Main dish, One Dish meal.