Ingredients:
4 (5 ounce) cans boneless chicken
1 (10 ounce) cans enchilada sauce
1 (10 ounce) cans cream of mushroom soup
2 tablespoons instant minced onion
1/2 teaspoon garlic powder
1 (10 ounce) packages tortilla chips, divided
1 1/2 cups shredded sharp cheddar cheese
2 chicken bouillon cubes
1 cup boiling water
parsley flakes
paprika
Directions:
Preheat oven to 350*.
In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic powder.
Line a greased 12×8 inch baking pan with 2/3 of chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining chips.
In a small saucepan, combine bouillon cubes and boiling water; stir until disspolved. Pour over mixture in dish. Sprinkle with parsley flakes and paprika.
Bake for 30 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.