"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Heather Amis
Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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 400 for approximately 35 minutes until the cheese is completely melted and bubbly. SO YUMMY!

 

 

 

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