CHICKEN ENCHILADAS 1970s
From Barbara Thompson
4 pieces bacon3 cream of chicken soups
1 cream of mushroom soup
small chicken, boiled and boned; reserve chicken stock
1 can green chiles (yellow can, small)
2 bags Doritos, divided (use some with meal)
small onion, chopped
1 small jar pimiento
Lots of cheese
Fry bacon til crisp. Set aside; reserve grease.
In bacon grease, brown onion.
Put all soups in with onion; stir and mix. Add reserved chicken stock to dilute according to taste.
Cut up chiles and pimiento - add to soup mix.
Crumble bacon and add to the mixture.
Add crumbled or chopped chicken. Heat through.
In long casserole, layer of Doritos, then chicken mix, then cheese. Repeat.
Top with grated cheese.
Bake at 350 degrees for 20-25 minutes until cheese is bubbly.
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