"Hunger is the best sauce in the world."--Cervantes

Chicken Enchilada Recipe

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This recipe for Chicken Enchilada, by , is from The Halverson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Beach
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/3 bottle La Victoria mild taco sauce
1 chicken, boned, cut into nickel sized pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick of margarine
1 dozen four tortilla shells, cut into 1 1/2 inch strips
1/2 lb grated cheddar cheese
1/2 lb grated Monterey jack cheese

Directions:
Directions:
Combine soup and margarine. Heat until margarine melts Line bottom of 9x13 pan with 1/2 of the tortilla strips. Sprinkle 1/2 of chicken over strips. Dot with taco sauce. Spread 1/2 of soup mixture over chicken. Spread 1/2 of cheese over soup mixture. Repeat layers. Bake 350 for 25 min or until bubbly. Let sit a few minutes before cutting.

 

 

 

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