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Chicken Enchilada Casserole Recipe

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

Vicky Acosta-Barquis
Added: Tuesday, October 20, 2009


Whole Chicken
2 Cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
1 Can Cream of Celery Soup
1 small can of Las Palmas Verde Enchilada Sauce
8 oz. Bag Mexican Cheese (Monterey Jack & Cheddar)
1 small can diced olives
Package of White Corn Tortillas (small pkg)
Optional green onion for color.

Cover the whole chicken with water in pot. Add salt & pepper for taste and boil till done. Do not over boil for the meat gets tough.
(At this time turn on the oven to 350 degrees to preheat)
Discard water, and cool chicken until you can shred the meat. Throw the skin away. Set shredded chicken aside.
Same pot, add all soup cans & enchilada sauce. Heat to a slight boil. Then add chicken, mix well.
Cut corn tortillas in little squares.
Spray pan on bottom of baking dish.
Layer bottom with tortillas, then meat sauce, then cheese.
Repeat layers, tortilla, meat sauce, cheese.
Last layer will be sauce, and cover top layer with lots of cheese.
Spread olives, and green onion on top of cheese.
Put in oven until cheese melts.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You may also replace enchilada sauce with mild diced green peppers in a can.




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