Chicken Enchilada Pie
- 1 (12 oz.) pkg. corn chips
- 4 c. diced cooked chicken
- 1 (10 oz.) can enchilada sauce
- 1 (10 3/4 oz.) can mushroom soup
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1/4 tsp. salt
- dash of pepper
- 1 c. chicken broth
- 2 c. grated Longhorn cheese
- 1 (4 oz.) can green chillies, chopped and drained
- Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350u0b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
corn chips, chicken, enchilada sauce, mushroom soup, onion, clove garlic, salt, pepper, chicken broth, longhorn cheese, green chillies
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144558 (may not work)