New Mexican Enchilada Casserole
|Canned boned chicken||20 Ounce (4 cans, 5 ounces each)|
|Enchilada sauce||1 Can (10 oz)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 can)|
|Instant minced onion||2 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Corn chips||10 1⁄2 Ounce, divided (1 package)|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cubes||2|
|Boiling water||1 Cup (16 tbs)|
In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt.
Line a greased 12x8x2-inch baking dish with about two-thirds of the corn chips.
Pour chicken mixture over chips.
Sprinkle with cheese and cover with remaining corn chips.
In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved.
Pour over mixture in baking dish.
Sprinkle with parsley flakes and paprika.
Bake in a preheated 350-degree oven for 30 minutes, or until done.