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Chicken Enchiladas (Green Chile) Recipe

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This recipe for Chicken Enchiladas (Green Chile), by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecilia Noehl-Jay & Charles Johnson
Added: Tuesday, April 15, 2008


3 Cups Deboned & Diced Chicken
1 Can 98% Fat Free Cream of Chicken Soup
1 Can 98% Fat Free Mushroom Soup
1 Can Chicken Broth
2/3 Cup Mild Diced Green Chile
1/2 Diced Onion
2 Cups of Light Reduced Cheese
1 Dozen Corn Tortillas Cut in Quarters

Saute onion in about a half cup of broth, add cans of both soups and green chile. Blend and simmar for a few minutes until well blended. Add rest of broth and blend a bit more.

Take your casserole dish and spray with pam and pour a little of your sauce so tortillas won't stick.

Layer your tortillas and chicken, repeat for as many layers as you would like. Sprinkle with cheese. Bake at 350 for about 30 minutes or until cheese melts.

Depending on how many you plan to feed you can make your casserole dish as small or as large as you would like. A small casserole would feed two or four.




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