Chicken Taco Pie

Update for myself: Mr. Brady prefers chicken enchiladas where you broil them at the last minute to give them a crispy shell--he's not a fan of the soggy nature of this dish (but I like both kinds).

I used to make chicken enchiladas, but this dish has kind of taken its place (originally from Jane).

1 cup chopped onion
1 TB oil
3 cups (or less) cubed cooked chicken
3 cans cream of chicken soup
1 TB taco seasoning
1/2 tsp chili powder
1 tsp. salt
1/4 tsp. pepper
Some mild salsa to taste or 1 can diced green chiles
1 1/2 cups sour cream

8 tortillas
1 cup shredded cheese


Saute onion in oil. Add chicken and everything else down through the sour cream; heat until warm and smooth.

Spray a 2-3 quart casserole dish and cover the bottom with 4 torn up tortillas. Spread half the chicken mixture on top. Tear up the last 4 tortillas over that, and cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 degrees until hot and bubbly. Makes 6-8 servings.

This version was made with homemade wheat flour tortillas: