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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Ellen Williams
Added: Saturday, December 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. sour cream
1 can cream of chicken soup
1 c. chicken broth
1 c. green chilies, chopped (3 cans Old El Paso)
12 flour tortilla shells, torn into pieces
3 lbs. chicken, cooked, boned and shredded
1 c. Monterey Jack cheese, shredded
1 c. cheddar cheese shredded

Directions:
Directions:
Combine sour cream, soup, broth, and green chilies. Heat and stir until smooth. Spray bottom of 9x13 inch pan with cooking spray (Pam). Pour small amount of soup mixture in bottom of pan. Line bottom of pan with tortilla shells. Layer chicken, cheese, and soup mixture until all is used. The top layer is shells, cheese, and remaining broth. Bake at 350 degrees for 45 minutes. Let stand 5-10 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20

 

 

 

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