The taste of enchiladas without the messing around! This recipe is easily modified for your taste and what you have on hand.
10 flour tortillas, each cut into eighths
1 can tomato soup
1 pound chicken, cooked and cut into bite size pieces, seasoned to taste
1/4 cup onion, chopped
1 cup mild taco sauce
8 oz frozen corn
Shredded cheese (Sharp cheddar and colby jack)
Nacho tortilla chips, crushed
In a skillet, combine soup, chicken, onion, taco sauce, and corn: heat through.
Grease a 9x13 cake pan, layer 1/3 of the tortilla triangles, top with 1/2 of sauce and top with 1/2 cup cheese. Add another layer of tortillas and top with the rest of the sauce and the last third of the tortillas. Top generously with cheese and bake in a 375 degree oven until the cheese is melted, remove from the oven and top with the crushed chips and bake 5 minutes more, or until golden and bubbly. Let stand 5-10 minutes before serving.
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