It’s time for another really easy recipe from my mother’s collection. The great thing about it, you can add tomatoes, corn, jalapenos or other peppers, use pepper jack cheese and really spice things up. I’m keeping the batch pretty basic because I’m a wimp.
I stewed a small baking hen then night before and took the meat off the bones. Save a cup of the broth!
Chicken, cheese (whatever you like- shredded), Black Pepper, Garlic Powder, Chopped Onion, Salt, Enchilada Sauce, Can of Cream of Mushroom Soup, Chicken broth and Doritos Corn Chips. (Notice I’m a dork and had to make broth because I forgot to save some when I cooked the chicken. Either way works.)
Chop up the chicken and onions.
Add the soup, enchilada sauce, garlic powder, salt, and pepper and stir well.
Pour chips into the bottom of a greased 13 X 9 baking dish.
Schmoosh the chicken mixture on top of the chips. It’s okay if a few chips break. Go ahead and schmoosh it a little more.
Sprinkle cheese on top and break a few chips over the top as well.
Pour one cup of chicken broth over the top and bake at 350 degrees for 30 to 40 minutes.
Ahhhh! Cheesey delici-o-city! Serve with sour cream, black olives, peppers – whatever! Maybe a little Spanish rice or Mexican corn on the side. Enjoy!
Mimi’s Chicken Taco Pie
3 or 4 cups cooked, chopped chicken
1 onion, chopped
1 can enchilada sauce
1 can cream of mushroom soup
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon garlic powder
Pepper to taste
12 oz. bag of Doritos plain corn chips
Cheese, shredded – (cheddar or pepper jack depending on your desired spicey needs)
Mix chicken, onion, enchilda sauce, soup, salt, garlic powder, and pepper. Pour chips into the bottom of a 13 x 9 baking dish. Pour chicken mixture over the top of chips and then sprinkle with cheese and broken chips. Pour chicken broth over the top. Bake at 350 degrees for 30 to 40 minutes.