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Stacked Chicken Enchilada Casserole Recipe

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This recipe for Stacked Chicken Enchilada Casserole is from Our Family Recipes , 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!



Ingredients for sour cream sauce:
1 (8 oz) cream cheese, softened
2 Tablespoons water or milk
1 (8 oz) container sour cream
package Desert Gardens Jalapeno Vegetable Dip Mix (found at United-Market Street)
cup El Pinto Mild Green Chile Taco Salsa (found at United-Market Street)

Chicken Filling:
2-(10 oz) cans Chunk White Chicken, drained
1 can cream of chicken soup
Tablespoon ground cumin

1 cup shredded Mexican cheese
1 package corn tortillas, torn

Preheat oven to 350.

In a medium mixing bowl, combine cream cheese, milk, sour cream, dip seasoning and green chili sauce. In another bowl, combine chicken, chicken soup and cumin.

Spray an 8x8 casserole dish and place just enough sauce to coat the bottom of pan. Next, cover bottom with torn tortillas, chicken filling, cream sauce; repeat layers.

Bake, uncovered for 20 minutes, or until heated through. Sprinkle with cheese and bake additional 5 minutes.




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