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Chicken Enchilada Pie Recipe

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This recipe for Chicken Enchilada Pie is from Byrd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fryer, boiled and cut into bite-sized pieces (about 3 cups)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chicken broth
1 lb. grated cheese
1 can chopped ortegas (do not buy hot)
1 chopped onion (medium)
1 pkg medium tortillas (about 12)
Directions:
Directions:
Take onion and cook in 1 T. shortening just until clear. Drain on paper towels. ix soups, broth, onion and peppers all together. Stir until well blended.

Break tortillas into bite-sized pieces. Layer bottom of 9 x 13 x 2 inch pan with ½ of tortillas. Put ½ of chicken on top of tortillas. Pour ½ of soup mixture on top of this and ½ of grated cheese. Repeat in same order for second layer. Bake at 350º for 30 to 45 minutes, just until bubbly.

This may be divided in two casseroles and frozen.

This was originally submitted by Robbie Brownlow, my sister Viola's grandson in the Coke Family Cookbook.

 

 

 

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