"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Penny Reed
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (15 oz) flour tortillas torn into bits
2 chickens or breasts cut up and cooked
Monterey Jack cheese - grated 10 oz
Add 1 can chicken soup
1 can mushroom soup
1 can chile with no beans
1 cup sour cream
2 tbl hot salsa

Directions:
Directions:
In deep casserole layer tortillas, chicken, soup, salsa and cheese. Make 3 layers.

Bake at 350 for 30 - 45 min

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Recipe came from Mother's niece, Glenna Boyd

 

 

 

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