Bob and I often crave chicken enchiladas. One of our all-time favorites, this lasagna-like dish offers that creamy chicken, cheese and corn tortilla taste we adore without a lot of work.
I usually use grilled chicken breast that Bob has made ahead. (Don't you just love a man who cooks?!) But you can opt for boiled or deli white meat.
Once you've shredded (our choice) or chopped the chicken, you can forget slicing and dicing. The oh, so flavorful sauce includes cream of mushroom soup, cream of chicken soup, Rotel tomatoes with green chiles, more green chiles, four spices and Tabasco for an extra kick. Talk about easy! Making it is as simple as opening cans and adding spices.
Doritos fill in for standard corn tortillas so there's no softening, stuffing or rolling required. Instead, you crush the Doritos slightly and layer them with the cooked chicken, spicy cream-and-tomato sauce and shredded cheddar cheese. Bake for about 30 minutes and you've got wonderful weeknight fare.
Serve this layered delight with refried or ranch-style beans for a true Tex-Mex experience.
Tip: I use 98% fat-free soups and cheese made from 2% milk to save calories.
Preheat oven to 350 degrees.
Combine soups, tomatoes, green chilies, chicken broth, spices and Tabasco, stirring well. Cover bottom of a 13" x 9" dish with 2 cups Doritos. Spread half chicken over the chips; then pour on half the sauce and top with 1 cup cheese. Repeat layers ending with 3/4 cup cheese. Bake at 350 degrees 25 minutes. Add remaining 1/4 cup cheese. Bake till cheese melts, about 5 more minutes. Remove from oven and let sit 5 minutes.
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