Chicken Enchilada Casserole

Tonight for dinner, I made this chicken enchilada casserole. It was a new recipe for us and we loved it!!! It was probably one of the most yummy Mexican dishes that I have had in along time. And I LOVE LOVE LOVE Mexican food! Keep in mind, it is not the healthiest recipe. So I thought I would share it. I will give the actual recipe and then following it, I will tell how I tweaked it to fit into what I had in my house...haha...

Chicken Enchilada Casserole

1 small bag of taco/nacho doritos
1 small chicken, cooked and shredded
1 can cream of chicken soup
1 can cream of mushroom soup (if you don't like mushroom, use 2 chicken soups)
1 Cup chicken broth
1 can green chilis
shredded cheese

#1) Spray a 9 x 13 pan. And preheat oven to 350.
#2) Crush chips and spread in the bottom of the pan.
#3) Spread shredded chicken over chips.
#4) Spread chilis over the chicken.
#5) Combine soups and broth in a bowl. Mix together. Pour over the chicken and chilis in the pan.
#6) Sprinkle cheese (desired amount) evenly over the soup mixture.
#7) Bake for approximately 30 minutes.

Enjoy!

So here are my tweaks...I did not have doritos. I used regular tortilla chips. I also did not crush them; I just layered them in the bottom of the pan. I also used 2 chicken breasts cooked and shredded instead of a whole chicken. You can also use 2 cans of canned chicken breast. When combining the soups and broth, I added about a 1/4 cup taco seasoning (making up for not having doritos). Add more or less depending on your families "spicy" taste.

I served this with nice huge healthy salads and corn. Dale chose to use his casserole as a dip for additional tortilla chips. Either way, it was SOOO GOOD!

In other news, I hit the 2.5 mile mark today running!!! So excited!