Chicken Taco Bake

Posted on May 2, 2013

Chicken Taco Bake (4-6 servings)

Ingredients

14.5 oz Mild enchilada sauce
10.5 oz Cond. Cr. Mushroom soup
3 Cups Chicken, cooked, diced
1/2 C Chopped onion
6 oz Tortilla chips, restaurant style
4 oz/1C Cheddar cheese, shredded

Blend enchilada sauce and condensed cream of mushroom soup. Add onion and chicken. Stir.

Crunch tortilla chips into ½ inch pieces. Put ½ on the bottom of an oiled 12 x 7 ½ x 2 inch pan.

Spoon the chicken mixture over the chips.

Sprinkle cheddar cheese over the chicken mixture. Top with remaining crunched chips.

Bake at 375F for 35 to 40 minutes or until heated through. Allow to set-up for 10 minutes before serving.

Printouts of the recipie will also be available in the church office after Monday.