Chicken Enchilada Nachos

This is an easy meal to put together on a busy night, especially if you use a rotisserie chicken or you have prebagged grilled chicken in the freezer, diced and ready to go!  I like to grill 20 or 30 pieces of chicken at a time and then shred some, cubed some and strip some for future meals.  A little bit of time preparing ahead on Saturday helps during the following hectic weekdays!  

Chicken Enchilada Nachos
3-4 cooked and seasoned chicken breasts, cubed
1 can cream of chicken soup
1 small can green enchilada sauce
1/3 cup water
1 8 oz. pkg. of medium cheddar cheese, grated
       Preheat oven to 350 degrees.  Combine soup, enchilada sauce and water in a 8x8 glass pan.  Add cheese and chicken to the mixture and stir together to combine and coat evenly.  Bake for 20-25 minutes until bubbly and hot.
Spoon over tortilla chips and add your favorite nacho ingredients on top.  We like these:
black beans
tomatoes
green onions
lettuce
avocados
olives
sour cream
pico de gallo
Taco Bell taco sauce

A friend brought us this for dinner one night as we were moving into our home after a year of building craziness.  We loved it and her for her thoughtfulness!