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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Amy Stults
Added: Thursday, November 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package flour tortillas
2 pounds chicken breasts; cut into pieces
(You can also use 1 large can of chicken, drained and flaked if you're in a hurry)
1 (16-oz.) container sour cream
cream of chicken soup
1 can green chiles
3 cups shredded Cheddar

Directions:
Directions:
Mix all ingredients together, except tortillas. Also, save one cup of the cheese for later. Roll one to two spoonfuls of mixture in each tortilla and place in a 9x13 dish. Glass works better for this recipe. Spoon any remaining chicken and soup mixture on top of the rolled enchiladas and top with the other cup of cheese. Bake at 325 degrees for 30 minutes, covered.

Personal Notes:
Personal Notes:
Serve with salsa and additional sour cream if desired.

 

 

 

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