"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Darlene Burns
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large canned chicken, drained
2 cans cream of chicken soup
1 med can Ortega chiles, diced and drained
2 Bunches of green onion, chopped
1 lb cheddar cheese, grated
1 lb Monterey jack cheese, grated
16 oz sour cream
24 corn tortillas (dip in hot water before layering)

Directions:
Directions:
Mix ¾ can of soup with 8 oz sour cream, set aside. Mix the remaining soup cans and 8 oz of sour cream and add chicken, onions and chiles. Coat bottom of greased 9 x 13 pan with half of the plain sour cream mixture. Layer with tortillas then chicken mixture on top of tortillas. Sprinkle with cheese. Repeat layers—tortillas, chicken, cheese—about two more times. Top with one more layer of tortillas, rest of plain sour cream mixture, and remaining cheese.
Bake at 350 degrees, for 35 minutes.


 

 

 

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