"The belly rules the mind."--Spanish Proverb

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Ann Carroll
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Cooked Chicken (chopped. Costco rotisserie chicken or your own cooked)
1/2 c. Onion (chopped)
1 can Cream of Mushroom Soup (you can substitute cream of chicken or celery)
1 1/4 c. Capitol Enchilada Sauce (see below, also listed under "Sauces")
1 can Evaporated Milk (2/3 c.)
1 c. Shredded Cheddar Cheese
1 can Green Chilies (chopped)
2 large handfuls Crumbled Tortilla Chips

Sauce:
3/4 c. Vegetable oil
1/2 c, Flour
4 T. Paprika
4 T. Chili Powder
1/2 t. Powdered Cumin
1/2 t. Salt
1/2 t. Oregano
1 Clove Garlic (minced)
6 c. Chicken Broth

Directions:
Directions:
Stir all ingredients together in a 2-quart casserole. Bake at 350 for 1 hour. Stir once or twice while baking.

Sauce:
In medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer about 30 minutes or until thick. Makes about 6 cups.

Number Of Servings:
Number Of Servings:
6

 

 

 

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