ENCHILADA CHICKEN PIE
Mexican Casserole
Ingridents;
3 lb. Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
4 oz. can chopped green chili peppers, sweet or mild
1 small can (4 1/4 oz.) diced black olives (optional)
1 teaspoon Chili Powder
1 whole onion diced
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
1/8 teaspoon garlic powder
1 cup Chicken Broth (if too dry add more chicken broth)
4 cups Fritos (corn chips)
8 oz. Grated mild cheddar cheese
Method;
Cook, then de-bone chicken. (Cook a whole chicken in the crock-pot.)
Save 1 or 2 cups of the broth.
Heat and combine soups, broth, green chills, olives, spices, and Tabasco, then divide into 2 portions.
Cover bottom of baking dish/pan with 2 cups Fritos (corn chips).
Spread 1/2 cooked chicken on top, then half the sauce, half the onion, and half the cheese.
Repeat another layer ending with the cheese.
Bake at 350-F degrees for 30 minutes.
Serve with sour cream or picante sauce.
6 to 8 servings
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