"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Enchilada Casserole Recipe

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

Brenda Clark, Lowell MI
Added: Sunday, August 30, 2009


6 Chicken Breasts
3 Cans Cream of Mushroom Soup
3 Small Cans Green Chiles (whole, remove seeds)
3/4 lb Sharp Cheddar
12 Corn Tortillas
1 Onion
2 stalks Celery
1 Tbsp Chili Powder
2 Tbsp Jalapenos
Celery Salt to taste

Poach Chicken in Celery, Onion, Celery Salt and Water. Cook 15 minutes until pick color is gone. Drain, cool, remove skin and cut in pieces. Tear other ingredients in small pieces. Mix together. Save some cheese for top. Place in casserole dish, top with remaining cheese. Bake at 350 for approx 1 hour. (Can prepare 2-3 days ahead)




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