Chicken Taco Pie

Name: Chicken Taco Pie
Ingredients: 1 1/2 lbs cooked shredded chicken (can use rotisserie from store); 1 cup chicken broth (optional); 1 (28 ounce) can red enchilada sauce; 1 (10 1/2 ounce) can cream of mushroom soup; 1 large onion, chopped; 1 (4 ounce) can diced green chilies (optional); 1/2 cup chopped fresh cilantro (optional); 1/2 teaspoon minced garlic; 1 dash black pepper; 15 ounces Fritos corn chips, barely crushed (about 1 1/2 bags); 1 1/2 cups shredded cheddar cheese; sour cream, cilantro and black olives to top (optional)

12 ingredients

9 steps

Ingredients

1 1/2 lbs cooked shredded chicken (can use rotisserie from store)
1 cup chicken broth (optional)
1 (28 ounce) can red enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
1 large onion, chopped
1 (4 ounce) can diced green chilies (optional)
1/2 cup chopped fresh cilantro (optional)
1/2 teaspoon minced garlic
1 dash black pepper
15 ounces Fritos corn chips, barely crushed (about 1 1/2 bags)
1 1/2 cups shredded cheddar cheese
sour cream, cilantro and black olives to top (optional)

Directions

1

Combine chicken with enchilada sauce, soup, onion, garlic, green chiles, cilantro and pepper.
2

Line a 9x13x2 casserole dish with 1/2 of the Fritos.
3

Pour chicken combo over top.
4

Sprinkle with cheese.
5

Top with remaining Fritos.
6

Pour chicken broth over top (optional: if you prefer more crunch, skip this step or try it 1/2 with/ 1/2 without for 1st time).
7

Bake at 350°F for 30 minutes or until hot and bubbly.
8

Top with any or all: sour cream, chopped cilantro, green onions, black olives, hot sauce.
9

Leftovers can be used for burritos, taco salads or nachos and more.