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

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Lisa Lloyd
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, boiled, skinned, boned (4 chicken breasts?)
1 chopped onion
4 stalks celery, chopped
1 stick margarine, or less
18 corn tortillas
1 small can green chopped chilies
2 cans cream of chicken soup
1 C chicken broth
1/2 lb. shredded Jack or longhorn cheese

Directions:
Directions:
Slice tortillas in 1/2 inch slices. Saute in margarine to soften. Mix chicken, onion, celery, tortillas, chilies, soup and broth. Place in 9x13 inch pan and cover with cheese. Bake for 20 minutes at 350.

Personal Notes:
Personal Notes:
Tastes pretty authentic with the corn tortillas. P.S. - Don't substitute fresh hot peppers for the canned chilies like I did once!

 

 

 

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