"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. chicken, cooked and deboned
1 medium onion, finely chopped
1 tbsp. oil
10 3/4 oz can cream of chicken soup
10 3/4 oz can cream of mushroom soup
1 cup sour cream
10 oz can green enchilada sauce
4.5 oz can peeled, diced green chilis
20 corn tortillas
3 cups shredded cheddar cheese

Directions:
Directions:
In a large saucepan, saute onion in oil. Stir in soups, sour cream, green enchilada sauce and chilies. Heat until warm. Tear tortillas into bite size pieces. Layer sauce, chicken, tortillas and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. Cover and cook on low 5-6 hours or on high 2-3 hours. Very Good!

 

 

 

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