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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
LaRee Evans
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 large chicken breasts, cooked and cubed
1 package flour tortillas
1 can cream of chicken soup
1 cup sour cream
1 8 oz. package cream cheese
1/2 - whole can of diced green chiles
1/2 c. milk
salsa

Directions:
Directions:
Mix all ingredients except salsa. Spray a 9 X 13 pan and spread some salsa on the bottom of it. Spread about 1/2 c. chicken mixture on each tortilla, roll and place in pan. Spread more salsa on top of tortillas and cover with shredded cheddar cheese. Bake uncovered @ 350 for 30 min.

Number Of Servings:
Number Of Servings:
10 -12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
If I have left-over chicken mixture, I spread that on top of the tortillias too.

 

 

 

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