15-minute No Fry Chicken Enchiladas, Honest!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 "" corn chips)
• 8 ounces grated monterey jack cheese or 8 ounces cheddar cheese
• lettuce (optional)
• tomato (optional)
• black olives (optional)
• chopped green onion (optional)
• sour cream (optional)
• salsa (etc.) (optional)

Recipe

• 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.