There is really nothing healthy about this meal (except the chicken) but it is oh so good! I like to think of it as an alternative (and much easier) version of my MIL’s enchilada recipe. I enjoy serving it with black beans and mexican rice. This would be a perfect meal to serve with the corn dip above when hosting friends for dinner!
Ingredients
1 can cream of mushroom soup
1 can of cream of chicken soup
1 can cheddar cheese soup
1 can Ro-Tel tomatoes
4 large chicken breast
2 cups sharp cheddar cheese
Flour tortillas (that could be used for soft tacos)
Directions
Mix soups and Ro-Tel together.
Cook chicken by boiling it (20 minutes for larger breast) until chicken is white and flaky
When chicken is cooked remove from pot and cut into small pieces. Add to mixture.
Line the bottom of a greased 9X13 dish with tortillas.
Spread mixture over tortillas. Continue to layer with tortillas finishing with the cheese.
Bake at 350 degrees for 30 minutes.
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