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Chicken Enchilada Pie Recipe

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

Contributor:  
Contributor:  
Suzie Paul (Sonja Johns' mom)
Added: Thursday, September 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. fryer, cooked and removed from bone
12-18 tortillas
1 can chopped green chiles
2 c. broth from chicken
1 can cream of chicken soup
1 onion, chopped
1 cube beef bouillon
2-3 stalks celery, chopped
1 lb. shredded cheddar cheese

Directions:
Directions:
Saute onion and celery in broth until tender; add bouillon. Add chiles, and cream of chicken soup, stirring to combine. Spray a large casserole dish with Pam; line the bottom with half the tortillas, torn in pieces. Arrange half the chicken on top. Add half the soup mixture and half the cheese. Arrange rest of chicken, then soup then tortillas, ending with cheese. Bake about 30 minutes at 350 until hot and bubbly and cheese is melted.

 

 

 

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