Creamy, Crunchy Chicken Enchilada Casserole

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) can enchilada sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cumin, ground
• 1 teaspoon red wine vinegar
• 2 cups chicken breasts, cooked and sliced
• 1 onion, chopped
• 1 (4 ounce) can green chilies, chopped
• 3 cups Doritos, Ranch flavored, divided
• 1 cup monterey jack cheese

1. Preheat oven to 350u0b0F.
2. Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
3. Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
4. Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
5. Bake for 30 - 35 minutes, until cheese is beginning to brown.
6. Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

cream of chicken soup, cream of mushroom soup, enchilada sauce, garlic salt, cumin, red wine vinegar, chicken breasts, onion, green chilies, doritos, cheese

Taken from www.food.com/recipe/creamy-crunchy-chicken-enchilada-casserole-270271 (may not work)