Chicken Enchilada Pie Recipe

Chicken Enchilada Pie Notes

This is a long time family favorite from one of our customers, Pat. Her grown children now make it for their families.

Ingredients

• 3 pounds chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 ounce can green chiles
• 1 teaspoon chili powder
• 4 teaspoons minced onion
• 1/8 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon tabasco sauce
• 1 cup chicken broth
• 4 cups corn chips
• 8 ounces sharp cheddar cheese

Serves / Yields

2 1/2 - 3 quart casserole

Preparation Instructions

Cook and bone chicken. Reserve one cup of chicken broth. Combine soups, green chilies, spices, tabasco sauce and chicken broth. Blend well. Preheat oven to 350. Cover bottom of a 2 1/2 - 3 quart casserole with 2 cups corn chips. Spread 1/2 the chicken over chips then 1/2 sauce and 1/2 of the grated cheese. Repeat, ending with cheese. Bake at 350 for 25-30 minutes.

Credit

This recipe was provided by Kate Erd from Milwaukee.

Cuisines, Courses and Ingredients

• Main Dish, Mexican, Poultry, Spice

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