MEXICAN CHICKEN ENCHILADA BAKE - Alabama Farmers Federation

Ingredients

• 1 (16-ounce) carton sour cream
• 2 cans cream of chicken soup
• 1 (4-ounce) can chopped green chilies
• 1 (11-ounce) can shoepeg corn, drained
• 1 (4-ounce) jar diced pimientos, drained
• 1 (9-ounce) bag tortilla chips, coarsely crushed and divided
• 4 cups chopped cooked chicken
• 1 cup chopped green onions
• 2 cups grated Cheddar cheese, divided
• 1 (8-ounce) can water chestnuts, chopped