Chicken Taco Pie

A delicious casserole similar to tamale pie except using Fritos chips. Easy and a family fave. This is my Mom's recipe. A great football game day dish and can be versatile with any leftovers.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 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 1/2ounce) 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)

Directions

1. Combine chicken with enchilada sauce, soup, onion, garlic, green chiles, cilantro and pepper.
2. Line a 9x13x2 casserole dish with 1/2 of the Fritos.
3. Pour chicken combo over top.
4. Sprinkle with cheese.
5. Top with remaining Fritos.
6. 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).
7. Bake at 350°F for 30 minutes or until hot and bubbly.
8. Top with any or all: sour cream, chopped cilantro, green onions, black olives, hot sauce.
9. Leftovers can be used for burritos, taco salads or nachos and more.