CHICKEN ENCHILADA PIE
Caysha Steger
ingredients
- 1 3lb chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 4oz can of chopped chilies
- 1 tsp. chili powder
- 4 tsps. minced dehydrated onions
- 1/8 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/4 tsp. Tobasco Sauce
- 1 cup chicken broth
- 4 cups corn chips
- 8 oz sharp cheddar cheese
directions
Cook and debone chicken. Reserve 1 cup of the broth. Combine the soups, green chilies, spices, Tobasco Sauce and chicken broth. Blend well. Preheat over to 350 degrees. Cover the bottom of a 2 1/2 or 3 quart casserole dish with 2 cups of the corn chips(I use a 9x13). Spread half of the chicken over the corn chip layer, then half of the sauce and half of the cheese. Repeat ending with cheese. Bake at 350 for 25-30 minutes.
notes
This is not a particularly "pretty casserole" but what it lacks in beauty it makes up with taste. It is YUMMY!
Source: Mary Remington
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