3 cans of Progresso Chicken Cheese Enchilada soup
1 cup medium cheddar (shredded or grated)
1 cup sour cream
Salt, to taste
Tortilla chips OR corn tortillas
Mix soup, cheese, sour cream and salt in a saucepan over low heat until cheese is melted. Layer in a 9 x 13 greased pan:
· Tortilla chips (or corn tortillas)
· Chicken breast—cubed/shredded
· Enchilada sauce
REPEAT until you reach the top of the casserole dish. (Sauce should be the top layer.)
Bake at 350 degrees until the cheese melts—approx. 45 minutes. Serves eight.
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