Cheater Enchiladas
Ingredients
- 12 oz 340 g bag of tortilla chips, crushed
- 28 oz 794 g can of red enchilada sauce, mild or medium
- 10.5 oz 298 g can of cream of chicken soup
- 1/3 cup 80 mL sour cream
- 8 oz 227 g Mexican cheese blend, shredded
- 1 lb 454 g chicken breast, cooked and shredded
If seasoning the chicken:
- 1 tsp 5 mL salt
- 1 tsp 5 mL black pepper
- 1 tsp 5 mL garlic powder
- 1 tsp 5 mL onion powder
- 1 tsp 5 mL cumin
- 1 tsp 5 mL chili powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the crushed tortilla chips, 15 oz (425 g) of enchilada sauce, cream of chicken soup, and sour cream. Mix well.
- Stir in 4 oz (113 g) of the shredded Mexican cheese and the shredded chicken until well combined.
- Spread the mixture evenly into the prepared baking pan.
- Top with the remaining enchilada sauce.
- Bake in the preheated oven for 25 minutes.
- Remove from oven and sprinkle with the remaining cheese. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve hot, optionally with additional sour cream, tortilla chips, or other toppings of your choice.
- Note: The chicken can be boiled, grilled, or you can use a rotisserie chicken. If seasoning the chicken, mix the spices together and rub onto the chicken before cooking.
Video
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