CHICKEN ENCHILLADA CASSEROLE
3-4 skinned boned chicken breasts, cooked & shreddred
1 can cream of mushroom soup 1 can cream of chicken soup
1 finely diced onion 1 4 oz can drained chilies (you pick the heat)
Shreddred Mexican cheese blend 1 bottle taco sauce (you pick the heat)
Garlic seasoning to flavor 1 pkg tortillas, cut into fourths (you pick corn or flour)
Pre-heat oven to 350*. Combine in a bowl: chicken, both soups, onion, chilies, garlic... stir well. Set aside. Take a 9x13 pan, give the bottom a quick spray with non-stick spray. Then layer... tortillas, chicken mixture, taco sauce, cheese. Continue till all ingredients are gone. Bake at 350* for ~30 minutes. Enjoy!!
