"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchilada Casserole Recipe

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

Joy Blaha
Added: Thursday, January 22, 2009


3 c. shredded cooked chicken
1 can green enchilada sauce
1 can cream of chicken soup
1 c. sour cream
2 cups cheddar cheese
1/2 cup onion
1/2 c. green chiles
1 tsp. salt
1 tsp. paprika
8-10 corn tortillas
1 Tbs. olive oil

Preheat oven to 350. In a skillet saute onion and green chiles in the olive oil until onion is soft. In a bowl mix together shredded chicken, cream of chicken soup, sour cream, 1 cup of the cheese, salt and onion chile mixture. Spray a 9x13 pan with cooking spray. Tear enough tortillas to lay in the bottom of baking dish. Place 1/2 of the chicken mixture on top of the tortillas. Repeat with tortilla and then the remaining chicken mixture. Top with remaining cheese and sprinkle with paprika. Bake for 20-25 minutes or until bubbly.




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