"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauri Miller & Janis Edwards
Added: Sunday, July 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cooked chicken breasts (I boil them), shredded
12 corn or flour tortillas, torn into pieces
1 chopped onion, sautéed in butter
2 cans chopped green chilies
1 can cream of mushroom soup
2 cans cream of chicken soup
1-1/2 c. chicken broth
Salt
Pepper
Shredded cheese

Directions:
Directions:
Preheat oven to 375º. Spray nonstick cooking spray in 9x13" pan. Combine all ingredients. Add salt and pepper to taste. Add as much cheese as you like in the casserole. Top the casserole with cheese. Bake for 20-30 minutes or until cheese is hot and bubbly.

Personal Notes:
Personal Notes:
I have also added pinto beans to the recipe.

 

 

 

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