"If toast always lands butter-side down, and cats always land on their feet,
what happens if you strap toast on the back of a cat and drop it?"

CHICKEN ENCHILADA PIE

3 lb. Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
4 oz. can chopped green chilles
4 and 1/4 oz can diced black olives (optional)
1 teaspoon Chili Powder
1 whole onion diced
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
1/8 teaspoon garlic powder
1 cup Chicken Broth (if too dry add more chicken broth)
4 cups Fritos (corn chips)
8 oz. Grated Cheese

Directions
Cook, then de-bone chicken. (Cook a whole chicken in the crock-pot.)
Save 1 or 2 cups of the broth.
Heat and combine soups, broth, green chills, olives, spices, and Tabasco, then divide into 2 portions.
Cover bottom of baking dish/pan with 2 cups Fritos (corn chips).
Spread 1/2 cooked chicken on top, then half the sauce, half the onion, and half the cheese.
Repeat another layer ending with the cheese.

Bake at 350 degrees for 30 minutes.
Serve with sour cream or picante sauce.
6 to 8 servings