This recipe was given to my mother by her friend, Jan Linneweh, when we lived in Carlsbad, New Mexico.
1 small can chicken
1 can cream of mushroom soup
1 – 10 oz can red enchilada sauce
½ cup onions, chopped finely or onion powder
garlic powder to taste (I like a lot)
1 cup grated cheddar cheese
1 small pkg Fritos
- Mix chicken, soup, sauce & onion & garlic powder.
- Place 2/3 of the Fritos into a greased casserole, top with chicken mixture. Sprinkle with cheese & top with remaining Fritos.
- Bake at 375 for 15 minutes, or until bubbly.