Ingredients:
2-3 chicken breast, boiled and roughly chopped, with some of the boiling water reserved
1 sm can low sodium cream of mushroom soup
2 (8oz) cans enchilada sauce, your spice preference
1 can low sodium black beans, drained and rinsed
1-1.5 cups frozen corn (or 1 can corn drained and rinsed)
small can or 3tbsp salsa (optional)
4+ cups "mexican blend" cheese
about half a bag of your favorite tortilla chips
Directions:
For the boiled chicken breasts:
Season both sides of chicken breast with salt, pepper, garlic powder, and onion powder to taste. Sear both sides in stock pan, then reduce heat and add 4-6 cups of water, just enough to cover chicken breasts all the way. Boil until cooked most of the way to all the way through. For this recipe I did most of the way though because the chicken will cook the rest of the way though in the oven.
For the pie:
Preheat oven to 350 degrees. Spray 13x9in pan with non-stick cooking spray.
In a sauce pan over low heat combine cream of mushroom soup, enchilada sauce, and salsa. Add in black beans, corn, and chicken and stir to combine.
Break or used crushed tortilla chips on bottom of prepared pan, then using whole chips line the edges, with them standing up. Then layer chicken mixture, cheese, chips (I did it twice) ending with the remaining chicken mixture over chips and lots of cheese. Pour a little of the reserved chicken broth over the top of the cheese, it will help keep the pie from drying out.
Cook pie for 15-20 minutes or until cheese is melted and top of edge chips are lightly toasted. Serve warm with cheese and tortilla chip garnish!
Enjoy!
