Chicken Enchilada Casserole

I love Mexican food!  But the extent of my Mexican Cuisine making skills are just regular beef tacos.  I have an old chicken enchilada recipe that I have made quit a bit and it is alright.  I use flour tortillas when making that recipe, because I am not a big fan of yellow corn tortillas (texture issue!).  But when I use flour tortillas they get so soggy!  So when I found this recipe it was answer to my tortilla problem!  First of all it is super easy to make, you just dump it all in a pan.  No rolling, cracking tortillas with filling oozing out.  The chips on the bottom actually stay pretty crisp and even the next day for leftovers were not to bad.  

 Chicken Enchilada Casserole

Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Recipe adapted from Six Sisters Stuff

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