Chicken Enchilada Fake Bake Recipe

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This recipe for Chicken Enchilada Fake Bake is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses

Ingredients:	Ingredients: 2 10-oz. cans of chicken, drained 1 10-oz. can green enchilada sauce 1/2 c. chopped onion 1 box Jiffy corn muffin mix 1 egg 1/3 c. milk 1 c. shredded cheddar/jack cheese (reserve 1/4 c.)

Directions:	Directions: Preheat oven to 400º F. Sauté onion (use Pam or a splash of oil) in a large skillet over medium heat until transparent. Add chicken and enchilada sauce, and heat to boiling. Reduce to low and simmer for 5 minutes. Prepare muffin mix as directed (with egg and milk) and reserve 2/3 cups. Add chicken mixture, batter (except for 2/3 cups), and 3/4 c. cheese to a greased 10" glass baking dish and mix well. Add the remaining batter in dollops over the top. Bake uncovered for 20 minutes. Add remaining cheese to the top and return to the oven for 5 minutes. Makes 4-6 servings.

Personal Notes:	Personal Notes: Serve with salsa and sour cream.

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Chicken Enchilada Fake Bake Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: