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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Joy Blaha
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. shredded cooked chicken
1 can green enchilada sauce
1 can cream of chicken soup
1 c. sour cream
2 cups cheddar cheese
1/2 cup onion
1/2 c. green chiles
1 tsp. salt
1 tsp. paprika
8-10 corn tortillas
1 Tbs. olive oil

Directions:
Directions:
Preheat oven to 350. In a skillet saute onion and green chiles in the olive oil until onion is soft. In a bowl mix together shredded chicken, cream of chicken soup, sour cream, 1 cup of the cheese, salt and onion chile mixture. Spray a 9x13 pan with cooking spray. Tear enough tortillas to lay in the bottom of baking dish. Place 1/2 of the chicken mixture on top of the tortillas. Repeat with tortilla and then the remaining chicken mixture. Top with remaining cheese and sprinkle with paprika. Bake for 20-25 minutes or until bubbly.

 

 

 

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