Tuesday, September 28, 2010

Enchilada Style Nachos

In our house we do enchiladas in every shape and style. This one is a new quick version. I can have this ready to throw in the oven within minutes and baked for lunch within 20 minutes. Love it!~BarbaraJo

Enchilada Style Nachos 

1 can El Pato Sauce (red enchilada sauce)
1-2 cans of tomato soup, depending on how spicy you want yours (I've used tomato sauce too)
2 cups grated cheese
1 TBS. sugar
1 TBS. Caldo de Pollo (found in the Mexican Food isle or chicken bouillon)
1 bag of Tortilla chips
2 cups shredded chicken

In a bowl combine the sauce, soup, sugar and bouillon. Set aside. In a 9x13" casserole dish spread out the chips, layer the chicken over the chips then spread the sauce all over the top. Top with grated cheese and bake at 350 degrees for 20-30 minutes or until cheese is bubbly.

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