Preheat oven to 375°F. Crush whole bag of corn chips, set aside. Combine cooked chicken, dry mix, soup, and Velveeta in sauce pan, cook till cheese is melted on low heat, stirring frequently.
Pour 10 oz. can of enchilada sauce in 13x11x2-inch baking dish, spread evenly. Spread 1/3 of the bag of corn chips on sauce. Add sour cream to chicken mixture after cheese has melted, pour over corn chips. Top with remaining bag of chips. Pour 14 oz. can enchilada sauce over all, may have to insert knife in parts of chips so all will pour in.
Bake for 45-50 minutes. Top with shredded cheese; bake 10-15 more minutes. Let stand for 10 minutes before dishing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.