15-Minute No Fry Chicken Enchiladas, honest!

Very time saving. Quick to make. Delicious to eat. And no greasy frying pan to wash!

• Ready In: 45 mins
• Serves: 6-9

Ingredients

• 1 (28 ounce) can  green enchilada sauce (I prefer Macayo's)
• 2  cans  cream of chicken soup
• 1  cup sour cream
• 2  cups  diced  cooked chicken
• 1 (14 ounce) bag tortilla chips (I prefer "white" corn chips)
• 8  ounces  grated monterey jack cheese or 8  ounces cheddar cheese

• toppings

•  lettuce (optional)
•  tomatoes (optional)
•  black olives (optional)
•  chopped green onion (optional)
•  sour cream (optional)
•  salsa (etc.) (optional)

Directions

1. Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
2. Stir in diced, cooked chicken.
3. While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
4. Mix well.
5. Pour into lightly greased 9X13" baking dish.
6. Top with grated cheese.
7. Bake at 350-degrees for 25-30 minutes.
8. When serving, add toppings of your choice.