Chicken Enchilada Pie

• 1 (3 lb.) chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (4 oz.) can green chilies, chopped
• 1 tsp. chili powder
• 4 tsp. minced onion
• 1/8 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. Tabasco sauce
• 1 c. chicken broth
• 4 c. tortilla or nacho chips
• 8 oz. sharp Cheddar cheese

1. Cook and bone chicken.
2. Reserve 1 cup chicken broth.
3. Combine soups, chili spices and chicken broth; blend.
4. Cover bottom of a greased 2 1/2 to 3-quart casserole dish with 2 cups of chips. Spread 1/2 chicken over this.
5. Then layer 1/2 the sauce and 1/2 of grated cheese.
6. Repeat, ending with cheese.
7. Bake at 350u0b0 for 40 minutes.

chicken, cream of mushroom soup, cream of chicken soup, green chilies, chili powder, onion, garlic powder, black pepper, tabasco sauce, chicken broth, tortilla, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481942 (may not work)