"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Enchilada Casserole Recipe

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This recipe for Green Enchilada Casserole, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers
Added: Monday, February 16, 2009


6-8 green California chilis - ~ 8 in long – not hot

Roast and skin chilis

Blend with:
1-2 Jalapenos
1 can cream of mushroom
1 can cream of chicken
Add enough chicken broth so mixture is not too thick

Sauté 1 med onion

Mix onion with 3-4 cups shredded chicken

Chop ~ 2 small packages corn tortillas

Layer chopped corn tortillas, chicken/onion mixture, soup and mexiblend cheese

Layer 3 times in a deep lasagna pan.

Bake at 350 for 45 minutes.




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