Chicken Taco Pie

• 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)

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 350u0b0F 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.

chicken, chicken broth, red enchilada sauce, cream of mushroom soup, onion, green chilies, fresh cilantro, garlic, black pepper, corn chips, cheddar cheese, sour cream

Taken from www.food.com/recipe/chicken-taco-pie-357598 (may not work)