This recipe for Green Chicken Enchilada Casserole, by Heather Amis, is from Keller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans of green enchilada sauce (Old El Paso or Hatch brands are the best) 2 cans diced green chilis 2 cans cream of mushroom 2 cups shredded cheese (I like the Mexican blend) Approx. 20 small corn tortillas quartered into triangles 2 chicken breasts grilled or boiled (boiled chicken shreds easier)
Mix the enchilada sauce, chilis and mushroom soup in a bowl. In a casserole dish, layer all ingredients starting with sauce mixture, then tortillas, cheese and chicken. Repeat until casserole dish is full finishing with cheese. Bake at 400º for approximately 35 minutes until the cheese is completely melted and bubbly. SO YUMMY!
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