"Hunger is the best sauce in the world."--Cervantes

Chicken Enchilada Casserole Recipe

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

Nancy Blanchard
Added: Thursday, July 27, 2006


3 to 4 boneless chicken breasts
1 large can Cream of Chicken soup
1 large can of Milk
2 cans Green chilies, chopped
1 whole white onion, chopped
1 or 2 jalapenos (if you want it hot)
Corn tortillas (12-20)
Vegetable oil
3 cloves Garlic, chopped
Salt and Pepper, to taste
2 blocks of Mild Cheddar

Cook soup with equal amount of milk, adding chilies, chopped onion, salt and pepper. Simmer on low, stirring to prevent sticking. Boil chicken, cool, shred and add to soup. Heat about 2 tablespoons oil in skillet and fry 12 to 20 tortillas 2 - 3 seconds to heat. Dry on paper towels. Preheat oven to 375. Cover casserole bottom with soup mix, cover with a layer of tortillas, more soup, shredded cheese. Continue with layers, topping with cheese. Cook to melted and golden.

Good served with re fried beans, with diced tomatoes and onions added. Cheese sprinkled on top. Also, Spanish rice, avocado, sour cream, lettuce and black olives.. And, salsa with chips.





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