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Chicken Enchilada Pie Recipe

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This recipe for Chicken Enchilada Pie, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Wednesday, June 10, 2009


1 chicken, 3 lbs.
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
4 tsp. minced onion
1/8 tsp. garlic powder
tsp. black pepper
tsp. Tabasco cause
1 c. chicken broth
4 c. corn chips
8 oz. sharp cheddar cheese, grated

Cook and bone chicken. Reserve 1 c. chicken broth. Combine soups, green chilies, spices, Tabasco sauce, and chicken broth. Blend well.

Preheat oven to 350. Cover bottom of 2 -3 qt. casserole with 2 c. corn chips. Spread half the chicken over corn chips, then half the sauce, then half the grated cheese. Repeat, ending with cheese.

Bake at 350 for 25 to 30 minutes.




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