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Chicken Picante Inez Brown Recipe

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This recipe for Chicken Picante Inez Brown, by , is from We Are Abel To Cook, 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:  
Jeanette Landeis

Category:
Category:

Ingredients:  
Ingredients:  
1 can green chilies, whole 1-8 ounce Picante sauce
2 chicken breasts 1 small onion
1 can Cream of Mushroom soup 12 corn tortillas (cut in quarters)
1 can Cream of Chicken soup 8 ounces Cheddar cheese
1-15 ounce can chili (no beans) 8 ounces Monterey Jack

Directions:
Directions:
Cook chicken and cut into bite-sized pieces. Mix together soups, chili, Picante and onions. In 3 quart casserole, layer: chicken, chilies, 12 tortillas and sauce and both cheeses. Then repeat. Refrigerate overnight for flavors to blend and tortilla to blend and soften. Bake covered at 350 degrees for 1 hours. Let stand for 5 minutes before serving.

 

 

 

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