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Bev McClelland's Chicken Enchilada Casserole Recipe

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This recipe for Bev McClelland's Chicken Enchilada Casserole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Mower
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Chicken Breast Halves, boiled and cubed
1 Family Size Can of Cream of Chicken Soup
1 Cup Sour Cream
1 Can Green Chiles, chopped
12 Corn Tortillas
1/2 Onion, chopped
16 Oz. Pkg. Cheddar Cheese, grated
Salt and Pepper to Taste
Garlic Salt to Taste

Directions:
Directions:
Lightly fry tortillas in hot oil (I spray them with cooking spray and place them on a cookie sheet and broil for a minute and then flip and broil for a minute or so on the other side). Mix soup, onion, sour cream, green chile, salt, pepper and garlic salt in a large bowl. Spray 9X13 pan with cooking spray, spread a thin layer of soup mixture on bottom of pan, then layer tortillas, chicken, soup mixture and cheese, repeat once. Bake at 350 for 45 minutes. Let set 10 minutes and serve.

 

 

 

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