Chicken Enchilada Casserole

• 1 roasting chicken, boiled
• 1 (14 ounce) can enchilada sauce, I use the red
• 1 (8 ounce) can tomato sauce
• 1 -8 ounce milk, I use the tomato sauce can to measure
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups cheddar cheese, Any kind of Cheddar cheese you like, I use mild cheddar
• Frito corn chip

1. Boil your chicken.
2. In the meantime, add all liquid ingredients, in a large bowl; stir.
3. When your chicken is done, debone and shred.
4. Layer in a casserole dish as follows-
5. A little sauce on bottom, to keep from sticking, Chicken, Frito's, cheese, sauce, Repeat - I usually only have two layers, ending with cheese on top.
6. Cover with foil, Bake at 350F or until cheese has melted.
7. About 30 minutes.

chicken, enchilada sauce, tomato sauce, milk, cream of mushroom soup, cheddar cheese, corn chip

Taken from www.food.com/recipe/chicken-enchilada-casserole-287540 (may not work)