Mexican Chicken
This dish is definitely a favorite of mine and Kevin's. I made it last night when I was tired and not in the mood to cook and it was fast, easy, and very tasty.
Ingredients: 1 lb. chicken breasts; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 bag of Mexican blend shredded cheese; 2 cans of enchilada sauce; & 12 corn tortillas.
Directions: Boil chicken, then shred chicken. Preheat oven to 350 degrees. In casserole dish, layer 6 corn tortillas on bottom covering dish. Then add a thin layer of the shredded chicken, then 1 can of soup, then 1 can enchilada sauce, then 1/2 of the cheese. Repeat layers, ending with cheese. Bake for one hour, and enjoy!
**Recipe from Danielle Ingram :-)
This dish is definitely a favorite of mine and Kevin's. I made it last night when I was tired and not in the mood to cook and it was fast, easy, and very tasty.
Ingredients: 1 lb. chicken breasts; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 bag of Mexican blend shredded cheese; 2 cans of enchilada sauce; & 12 corn tortillas.
Directions: Boil chicken, then shred chicken. Preheat oven to 350 degrees. In casserole dish, layer 6 corn tortillas on bottom covering dish. Then add a thin layer of the shredded chicken, then 1 can of soup, then 1 can enchilada sauce, then 1/2 of the cheese. Repeat layers, ending with cheese. Bake for one hour, and enjoy!
**Recipe from Danielle Ingram :-)
