Chicken Enchiladas

• 3 Tablespoons Butter
• 1 whole Medium Or Large Onion
• 2 cans (12.5 Oz Can) White Chicken Breast
• 1 can (14.5 Oz. Can) Chopped Green Chiles
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 pound Monterey Jack/Colby Cheese, Grated
• 1 bag Plain Doritos

1. Melt butter in a large pan.
2. Chop and saute the onion.
3. Add the can of chiles.
4. Mix together and then add the rest of the ingredients.
5. You can drain the chicken first, but you dont have to.
6. Separate the chicken to make the pieces smaller.
7. You can also use 4 fresh chicken breasts cut into small pieces.
8. Simmer until bubbly.
9. In a regular or glass cake pan, alternate layers of chips, half of the chicken mixture, and then the cheese.
10. (Do not use the whole bag of chips.
11. Doing so will make it dry.
12. Save some to eat with the finished product!)
13. Heat the oven to 350 degrees and cook until the cheese melts and browns a little.
14. Good topped with sour cream or pico de gallo!

butter, onion, chicken, green chiles, cream of mushroom soup, cream of chicken soup, colby cheese, doritos

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-9/ (may not work)