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Enchilada Casserole Recipe

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

Linda Ferguson
Added: Friday, February 11, 2011


3 chicken breasts, cooked and shredded
1 can cream of celery soup
1 can (8oz.) tomato sauce
2 cans chopped green chilies
1/2 onion chopped
1-2 cloves garlic, crushed
1 tsp. cumin
1/2 c. fresh cilantro, chopped (optional)
crushed red pepper (optional)
corn tortillas
3 c. grated cheddar cheese

Saute onions and garlic until onions are soft and clear. In a large bowl, mix with chicken, soup, tomato sauce, green chilies and seasonings. Coat and 9x13 pan with Pam cooking spray. Layer pan with corn tortillas, 1/2 sauce, 1/2 grated cheese. Repeat. Bake at 350 until cheese is golden brown and casserole is bubbling, about 30 minutes.




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