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Enchilado Casserole Recipe

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This recipe for Enchilado Casserole, by , is from Our Family Cookbook , 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:  
Kathryn Brock

Category:
Category:

Ingredients:  
Ingredients:  
Chicken - I use breasts with bone in.
1 can cream of onion soup
1 can cream of chicken soup
1 can mild enchilada sauce
1 can refried beans
1 c. milk
1 c. cheddar cheese, grated
1-2 cans sliced black olives
Enchilada shells

(I double everything)

Directions:
Directions:
Boil chicken until cooked through. Chicken should easily come off bones. Cool then shred in large bowl. In large pot, add everything except chicken, cheese, olives and shells. Let simmer for about an hour while chicken cools. Once chicken is cool, add cheese and olives and mix.

In 9x13 casserole dish, put a little of the sauce and spread it over bottom (so shells don't stick). Dip a shell into sauce and lay in dish. Add some of the chicken/cheese mixture and roll up. Arrange in pan. Continue until pan is full (may need another pan). FInish off by putting some sauce on top and sprinkling with any leftover chicken mix. Bake at 350% for 30 minutes.

 

 

 

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