"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Angie Fleck
Added: Wednesday, September 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. chicken
4 cans cream of chicken soup
1 can nacho cheese soup
1 (6 oz.) can diced green chilies
8 oz. sour cream
1 cup milk
10 Mama Maria's flour tortillas

Directions:
Directions:
Cook chicken and dice into cubes. Mix the soups, chilies, sour cream and milk in a bowl with a wire whisk. Cut tortillas in about 1x2" strips and whisk into cream/soup mixture along with the diced (cooked) chicken. Grease glass cooking dish (13x8) and pour ingredients in. Top with cheddar cheese and black olives. Cook at 350 for 30-40 minutes. Let cool 5 minutes before serving.

 

 

 

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