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Aztec Pie

Aztec Pie

24 Hr(s)
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1 serving
Original recipe yields 1 serving
Cooked, boned, skinless chicken or turkey cut into bite size pieces (I used the skinless boned breasts, usually 6-8 singles)
1 pkg refrigerated corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1-2 small cans chopped green chilies (I used mild)
1 medium onion
1 can chopped black olives
1 lb shredded cheddar cheese, divided
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Let's Make It
1
Simmer chicken in broth with whatever seasoning you like (I use garlic powder, some chopped onion and celery) and cut up. Cut tortillas into wedges.
2
Mix soups, chilies, onions, olives, chicken and 1/2 of the cheese to make the sauce.
3
Prepare 9x13 pan, spray with cooking spray. Layer the pie by spreading a layer of sauce on the bottom of the pan, arrange layer of tortilla wedges over the sauce, repeat layer of sauce, tortillas, top with remaining cheese. Cover with foil and refrigerate overnight.
4
Bake uncovered 1 1/2 hours at 300°F. Let cool to firm a little before serving. Cut into pieces (like lasagna).
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