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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Lotti von Niessen Dick
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sour cream
1 can cream of chicken soup
1 can broth (or water)
1 - 4 oz can diced green chilis
1 cup chopped onion
6 flour tortillas
2 cups shredded cheddar cheese
2 cups shredded jack cheese
cubed cooked chicken (can use a whole chicken or 4-6 chicken breasts)

Directions:
Directions:
Mix sour cream, cream of chicken soup, water or broth, chilis and onions. Grease 9x13" pan. Layer alternately flour tortillas, cooked chicken, cheeses, and sour cream mixture. Bake 350 for 30-40 minutes. Individually rolled enchiladas are more authentic Mexican food, but this is a lot less work and is great served with Mexican style rice and a salad.

 

 

 

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