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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 Chicken Breasts= 4 c
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
3 TBS Butter
4 TBS chopped onion
1 Cup Chicken Broth
1 chicken bouillon cube (opt)
2 small cans chopped green chilies
14-16 corn tortillas
1 pound grated cheddar cheese
1/2 cup Sour Cream

Boil Chicken until cooked. Shred Chicken.
Cook onion in butter until translucent. Combine soups, broth and chilies. Add sour cream and chicken. Blend well.

In a 9x13 casserole dish, place half a layer of corn tortillas, layer of chicken mixture, and a layer of shredded cheese. Repeat layers until casserole is filled.

Bake at 350 degrees for 30 minutes.

Personal Notes:
Personal Notes:
For 2 big casseroles
Buy 3 rotisseries = 12 cups
And 4 can mushroom, and 4 chicken soups
1box 32 oz broth
3-4 cans green chilies
1 -2 pkg corn tortillas
1sour cream = 2cups
1 1/2 large cheese Costco Mexican

Anjeanette Faulkner. JCP




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