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Creamy Chicken Taco Casserole Recipe

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

Connie Kelso
Added: Monday, September 22, 2008


1 large onion, chopped
3 cups chicken, cooked, diced
1 can chopped green chiles, drained (divided)
1/2 tsp cumin
1/2 cup butter
1/2 tsp garlic salt
Flour tortillas
1 can cream of chicken soup
2 cups milk
8 oz sour cream
8 oz Monterey Jack Cheese

Preheat oven to 350. Grease 9x13 pan.

Saute onion, chicken, and half the can of green chiles in the butter. Season with cumin and garlic salt. Spoon some of this mixture onto a flour tortilla and continue until you have used it all, except 1/2 cup of the chicken/onion mixture (usually this makes 9-10 depending on how full you fill them). Roll and place seam down in baking dish.

Combine cream of chicken soup, milk, sour cream, and remaining green chiles. Pour over enchiladas. Bake until hot and bubbly (about 30 minutes). Top with Monterey Jack cheese and reserved chicken/onion mixture. Bake until cheese melts, about ten minutes. Let sit for five minutes before serving.




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