Enchillada Chicken

• 4 chicken breasts
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1 can enchillada sauce
• 1 cup tortilla chips
• Chopped red onion
• spanish onion, to taste
• 1 cup shredded cheddar, monteray jack,
• mexican cheese

1. Preheat oven to 350F.
2. Mix tomato soup, cream of mushroom soup and enchillada sauce in a large bowl.
3. Spray or grease the bottom of an 11x13-inch glass pan.
4. Place chicken into the pan.
5. Sprinkle with a 1/2 cup of tortilla chips that have been broken up (you can adjust this amount to cover the chicken).
6. Put half of the sauce on top.
7. Sprinkle with other 1/2 of the tortilla chips and place onions on top.
8. Put other 1/2 of sauce on top.
9. Sprinkle with cheese.
10. Cover with foil and bake for about 50 minutes until the sauce is bubbly and the cheese is melted.
11. I recommend serving this with rice.
12. If you want it to be creamier, add a dolop of sour cream.

chicken breasts, tomato soup, cream of mushroom soup, enchillada sauce, tortilla chips, red onion, onion, cheddar, mexican cheese

Taken from www.foodgeeks.com/recipes/19554 (may not work)