Chicken Enchilada Casserole

Submitted by kids and dogs

"This recipe belonged to my Mother-in-law, it was my husband's favorite when he was a kid. It is a little timely, however very good, and my kids like it. I've found that the red enchilada sauce I use (Old El Paso) only comes in a big can here, so if you can find a smaller can, that will be perfect. You always have more sauce than anything. Hope you enjoy this recipe, we have!!"

 

• Ready In: 1min
• Ingredients: 7
• Serves: 8

ingredients

• 1 roasting chicken, boiled
• 396.89 g can enchilada sauce, I use the red
• 226.79 g can tomato sauce
• 28.34-226.79 g milk, I use the tomato sauce can to measure
• 304.75 g can cream of mushroom soup
• 473.18 ml cheddar cheese, Any kind of Cheddar cheese you like, I use mild cheddar
• Frito corn chip

directions

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.