Baked Chicken Enchilada Casserole

Tonight for dinner I made this yummy chicken enchilada casserole. I posted it A LONG time ago on my personal blog, but I thought I would share it again. This is my ALL TIME favorite recipe.

Chicken Enchilada Casserole

1 small bag of taco/nacho Doritos
1 small chicken, cooked and shredded
1 can cream of chicken soup
1 can cream of mushroom soup (if you don't like mushroom, use 2 chicken soups)
1 Cup chicken broth
1 can green chilies
shredded cheese

#1) Spray a 9 x 13 pan. And preheat oven to 350.
#2) Crush chips and spread in the bottom of the pan.
#3) Spread shredded chicken over chips.
#4) Spread chilies over the chicken.
#5) Combine soups and broth in a bowl. Mix together. Pour over the chicken and chilies in the pan.
#6) Sprinkle cheese (desired amount) evenly over the soup mixture.
#7) Bake for approximately 30 minutes.

Enjoy!

TWEAKS...I did not have Doritos. I used regular tortilla chips. I also did not crush them; I just layered them in the bottom of the pan. I also used 2 chicken breasts cooked and shredded instead of a whole chicken. You can also use 2 cans of canned chicken breast. When combining the soups and broth, I added about a 1/4 cup taco seasoning (making up for not having Doritos). Add more or less depending on your families "spicy" taste.

Additional note--I also double the recipe and make 2 layers in the pan (like a lasagna). I have never had it this way, but I am POSITIVE that you can use cooked ground beef in place of the chicken and make a Beef Enchilada Casserole instead.

I served this with nice huge healthy salads and corn. Dale chose to use his casserole as a dip for additional tortilla chips. Either way, it was SOOO GOOD!