"The belly rules the mind."--Spanish Proverb

Creamy Chicken n Green Chili Casserole Recipe

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This recipe for Creamy Chicken n Green Chili Casserole, by , is from Our Family Cookbook ~ Good Food, Great Memories!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Lytle

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. chicken breasts, diced small
1 tbsp. olive oil
salt and pepper to taste
2 blocks cream cheese, softened
1/4 c. chicken broth
2 cans diced green chilies
1 c. pepper jack cheese, grated
2 c. mozzarella, grated
2 c. monterey jack cheese
10 large tortillas
Toppings-
tomatoes, onion, olives, sour cream, ranch, ect.

Directions:
Directions:
In large skillet heat oil over medium heat, add chicken, salt and pepper to taste. Cook until brown lightly on all sides and cooked through. Turn down heat to low, add cream cheese,chilies, and broth, mix and cook until cream cheese is melted in. Add pepper jack cheese, stirring until melted. In 9x13 sprayed baking pan start layering, tortilla shell first (slightly overlapping in the middle), 1/3 chicken filling next, 1/3 cheeses, shells, ect. ending with shells (tucking edges down into pan), and then cheese. Bake at 350 for 30-45 mins, or until golden and bubbly. Let cool 10 mins before serving.

Personal Notes:
Personal Notes:
This filling is very similar to Taco Times Crispy Chicken Burritos. You can also put filling into individual shells and roll up, place on sprayed cookie sheet, brush lightly with olive oil, bake at 450 for about 15 mins. or until browned.

 

 

 

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