Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Ingredients: 1 (3 lb.) chicken; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 (4 oz.) can chopped green chilies; 1 tsp. chili powder; 4 tsp. minced onion or 1/2 small chopped fresh onion; 1/8 tsp. garlic powder; 1/4 tsp. pepper; 1/4 tsp. Tabasco sauce; 1 c. chicken broth; 4 c. corn chips; 8 oz. Cheddar cheese, grated

12 ingredients

7 steps

Ingredients

1 (3 lb.) chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
4 tsp. minced onion or 1/2 small chopped fresh onion
1/8 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. corn chips
8 oz. Cheddar cheese, grated

Directions

1

Cook and debone chicken.
2

Reserve 1 cup of chicken broth. Combine soups, green chilies, spices and chicken broth over low heat until well blended.
3

Preheat oven to 350°.
4

Cover bottom of 2 1/2 or 3-quart casserole dish with 2 cups of corn chips.
5

Spread 1/2 the chicken over this layer, then 1/2 the sauce and 1/2 of the cheese.
6

Repeat, ending with cheese.
7

Bake at 350° for 25 to 30 minutes.