Chicken Enchilada

• 3 lb. chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 oz. chopped green chilies
• 1 tsp. chili powder
• 4 tsp. minced onion
• 1/4 tsp. black pepper
• 1/8 tsp. garlic powder
• 1/4 tsp. pepper sauce
• 4 c. Fritos
• 1 c. chicken broth
• 1/2 c. each peas and carrots
• 8 oz. sharp Cheddar cheese, grated
• 1/2 c. crushed onion rings

1. Cook and bone chicken; reserve 1 cup broth.
2. Combine soups and green chilies with chicken meat.
3. Add spices, peas and carrots with broth.
4. Preheat oven to 350u0b0.
5. Cover bottom of 2 1/2 or 3 1/2-quart baking dish with corn chips, then alternate the combined mixture with cheese and chips in layers, ending with cheese. Sprinkle top with onion rings and bake 50 minutes in 350u0b0 oven.

chicken, cream of mushroom soup, cream of chicken soup, green chilies, chili powder, onion, black pepper, garlic powder, pepper sauce, fritos, chicken broth, peas, cheddar cheese, onion rings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342993 (may not work)