"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Reba Rhodes Holland
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Chicken - shredded
2 cans Cream of Chicken Soup
2 - 4 1/2 oz. cans Diced Green Chilis
1 doz. Corn Tortillas
1 Onion, finely chopped
1 1/2 cans Milk, evaporated
5 c. Cheese, grated

Directions:
Directions:
Preheat oven 350
Mix Milk and Cream Soup in sauce pan on low heat until thoroughly blended. Layer Corn Tortillas on bottom of 9" X 13" pan. Place a layer of Green Chilis, Cheese, and Onions, pour Soup mixture over, continue layers until pan is full ending with remaining Soup mixture over entire casserole and top with grated Cheese. Bake for 30 minutes or until Cheese is melted.

Number Of Servings:
Number Of Servings:
6 or More
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
This is an easy recipe.

 

 

 

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