Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Ingredients: 1 (3 lb.) chicken; 1 can condensed cream of mushroom soup; 1 can condensed cream of chicken soup; 1 (4 oz.) can chopped green chilies; 1 tsp. chili powder; 4 tsp. minced onion; 1/4 tsp. black pepper; 1/4 tsp. Tabasco sauce; 1 c. chicken broth; 4 c. corn chips; 8 oz. sharp Cheddar cheese, grated

11 ingredients

19 steps

Ingredients

1 (3 lb.) chicken
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
4 tsp. minced onion
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. corn chips
8 oz. sharp Cheddar cheese, grated

Directions

1

Cook and bone
2

chicken.
3

Reserve one cup of the chicken broth. Combine
4

soups,
5

green
6

chilies, spices, Tabasco sauce and chicken broth.
7

Blend
8

well.
9

Preheat oven to 350°.
10

Cover the bottom of a 2
11

1/2
12

or
13

3 quart casserole with 2 cups corn chips. Spread half the chicken over this layer, then half the sauce, then half
14

the
15

grated
16

cheese.
17

Repeat,
18

ending
19

with cheese. Bake at 350° for 25 to 30 minutes.