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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 (6 inch) corn tortillas, cut in half
3 cups cubed, cooked skinless chicken breasts
1 cup fresh or frozen (thawed) corn kernels
1 onion, chopped
1/2 bell pepper, diced
1 (14 oz) can stewed tomatoes
1 (10 oz) can diced tomatoes with green chilies
1 cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350. Spray a 9 x 13 pan with non stick spray. Line the bottom of the pan with half of the tortillas, then layer with chicken, corn, onion, peppers, and stewed tomatoes. Cover with remaining tortillas. Pour the tomatoes with green chilies over the top, cover with foil and bake for 30 to 40 minutes. Uncover and sprinkle with cheese and bake for another 10 minutes or until cheese is melted.

 

 

 

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