Chicken Enchilada Pie Recipe
This Recipe is meant for Boy Scouts.
12-inch dutch oven
3 12oz. cans of white chicken meat
1 cup water
9 11-inch flour tortillas
2 tsp Seasoned salt
1 10oz. can tomato soup
2 10oz. cans of enchilada sauce
1 lb shredded cheddar or mozzarella cheese
1 lb frozen or canned corn
1/2 small can sliced or crumbled black olives
extras: green onions, tomatoes, olives, sour cream, whatever sounds good
Place chicken and liquid from cans into dutch oven. Break up chicken with a fork.
Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce.
Simmer and stir at 300 degrees for 15 minutes to heat thoroughly.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven.
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese.
Add sauce, cheese and tortillas in three layers: ending with sauce and cheese.
Put lid on dutch oven and Bake at 275 degrees for 30 minutes.
Serves 8 to 10.
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