This recipe doesn’t necessarily sound good just from the ingredients, and it doesn’t look all that great while you’re putting it together, but when you get it in the oven it comes alive and you can just smell how delicious it’s going to be. It’s a great easy chicken recipe with a kick, your family will love it.
Preheat the oven to 350. While the oven is preheating sautee the onion and peppers.
While they’re cooking spread the crushed chips on the bottom of a large baking dish. This will make a crust on the bottom. Then cover the chips with a layer of shredded chicken.
Once your veggies are done throw them in a bowl and combine with the tomatoes. When you’ve got it all stirred together add that to the baking dish in an even layer.
Now mix together in a bowl the soups, enchilada sauce, and water. Mix it all together and pour it over the top of the ingredients in your baking dish.
Top with cheese and bake. Bake for 25 minutes or until the cheese is melty and the casserole is bubbly.
This is an all in one. I might add some guacamole, salsa and sour cream to the side. You might also add some spanish rice if you don’t like one thing on the plate, but this is a filling dish and will do your family well. You can always add a few chips on the side to dip with.
It was a little hot for my little one and hubby the first time I made this, and the veggies weren’t quite done the first time. So the second time I sauteed the veggies first, and chose a mild enchilada sauce. Very GOOD and everyone was much happier with the outcome.
It may seem like a lot of chips, but don’t skimp. This is what makes your crust and it really adds to the dish.
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