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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Andy Freeman
Added: Friday, June 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch green onions
2 Tablespoons margarine
1 can cream of mushroom soup
1 can cream of chicken soup
4 ounces chopped chiles
1/2 cup chicken broth
4 cups chopped chicken pieces
12 corn tortillas (in skillet, warm briefly on both sides)
1 pound shredded cheddar cheese
4 ounces medium/hot taco sauce (can use more)

Directions:
Directions:
Chop onion and sauté in margarine.

Add soups and broth, chiles, and chicken.

In 9-by-13inch baking dish, layer twice the tortillas, chicken
mixture, and cheese.

Bake at 350 for 45 minutes.

Top with Pace picante sauce or other salsa.

Number Of Servings:
Number Of Servings:
Several
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This also makes a great chip dip if you leave out the tortillas and
heat it up in a crockpot.

 

 

 

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