CHICKEN TACO PIE

Chicken Taco Pie image

Provided by Mamablowfish

Categories Chicken

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

Combine chicken with enchilada sauce, soup, onion, garlic, green chiles, cilantro and pepper.
Line a 9x13x2 casserole dish with 1/2 of the Fritos.
Pour chicken combo over top.
Sprinkle with cheese.
Top with remaining Fritos.
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).
Bake at 350°F for 30 minutes or until hot and bubbly.
Top with any or all: sour cream, chopped cilantro, green onions, black olives, hot sauce.
Leftovers can be used for burritos, taco salads or nachos and more.

Nutrition Facts : Calories 748.6, Fat 45.5, SaturatedFat 12.6, Cholesterol 81.4, Sodium 1322.7, Carbohydrate 59.9, Fiber 5.4, Sugar 3.5, Protein 27.1