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CHICKEN TACO BAKE
4 large chicken breasts, cooked, shredded
2 cans cream of chicken soup
1 can enchilada sauce
2 cups shredded cheddar cheese
garlic powder, to taste
onion powder, to taste
salt and pepper, to taste
1 bag Fritos, coarsely crushed
2 cups chicken broth
Mix the soup and enchilada sauce with a whisk until blended. Stir in chicken, cheese, and spices and mix up. Pour half of the Fritos in a
13 x 9 inch baking dish. Pour soup mixture on top. Layer rest of Fritos on top and pour chicken broth over all of it. Bake 30 minutes.
4 large chicken breasts, cooked, shredded
2 cans cream of chicken soup
1 can enchilada sauce
2 cups shredded cheddar cheese
garlic powder, to taste
onion powder, to taste
salt and pepper, to taste
1 bag Fritos, coarsely crushed
2 cups chicken broth
Mix the soup and enchilada sauce with a whisk until blended. Stir in chicken, cheese, and spices and mix up. Pour half of the Fritos in a
13 x 9 inch baking dish. Pour soup mixture on top. Layer rest of Fritos on top and pour chicken broth over all of it. Bake 30 minutes.