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Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Cindy Parrish Zozak
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
9 (8") tortillas
1 (28 oz.) can crushed tomatoes with added puree
2 c. shredded chicken
4 scallions, chopped
1 (7 oz.) can diced green chilies
1 (2.2 oz.) can sliced ripe olives
1 1/2 c. sour cream
2 c. shredded cheddar

Directions:
Directions:
In a 12 x 8" baking dish place 3 tortillas overlapping slightly. Layer one third of tomatoes, chicken, scallions, chilies, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer 1/2 of remaining ingredients. Repeat layers again ending with tomatoes and cheese. Bake at 350 uncovered, about 35 minutes or until bubbly and heated through.

Number Of Servings:
Number Of Servings:
6

 

 

 

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