1 can Cream of Mushroom
1 can Tomato Soup
1 can Cream of Chicken
1 can enchilada sauce (or 1/3 of this recipe)
1 small can green chiles (chopped)
1 chopped onion
2+ c. medium cheddar, shredded
1 1/2 c. cooked chicken, shredded
Season with garlic, cumin, salt, pepper
1 bag corn chips
Mix all ingredients together except for chips and 1 c. cheddar. Once ingredients are combined, stir in the bag of corn chips. (No need to break them up, they will break up as you stir.) Sprinkle the last cup of cheese on the top and cook. Serves approximately 8.
Good in a dutch oven!
from: Paul Burt, at Wood Badge
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