Creamy enchilada bake
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- 4 large
- chicken breasts, boneless and skinless cooked
- 1 can(s)
- cream of mushroom soup (26oz)
- 1 medium
- onion diced
- 3 c
- my enchilada sauce
- 1 Tbsp
- crushed garlic
- 3 c
- shredded cheese of your choice
1sautee onions and garlic in oil or butter until tender. Dice or tear up chicken breasts. Cover bottom of 9x13 baking dish with tortilla chips.
mix 2 cups of the enchilada sauce & rest of ingredients well in a bowl (reserving 1 cup enchilada sauce), then transfer to a 9x13 baking dish.
spread 1 cup of enchilada sauce over top, cover with shredded cheese and bake until heated through.
Cover with remainder of toppings and serve!