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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Cassy Watson
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2c Sour Cream
1lb Grated Jack Cheese
1 can Chopped Green Chilies
1 small can Sliced Black Olives
2 cans Cream of Chicken Soup

2c Cooked, Chopped Chicken
12 Flour Tortillas
1/2c Grated Cheddar Cheese

Directions:
Directions:
In a large bowl mix first 5 ingredients. Set aside 2 cups of the mixture for topping.
Mix the chopped chicken into the remaining mixture. Divide mixture evenly into the tortillas and roll each up and place side by side in 13x9 baking pan. Top with the reserved mixture and cheddar cheese.
Bake at 375 until the cheese is brown and sauce is bubbly -- about 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This makes a lot! If you're cooking for the 2 of you I'd cut it in half!

 

 

 

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