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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from A Collection of Recipes by Mark, Mom, and family and friends!, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken cooked and deboned or use 6-8 boneless skinless chicken breasts
1 chopped onion
1 green pepper, chopped
1 cup chopped celery
1 can cream of celery soup, and cream of chicken soup
1 can Rotel
12 corn tortillas
2 cups (8 oz) grated cheddar cheese
Optional: sour cream and salsa to top it with
Directions:
Directions:
Saute onion, green pepper and celery in melted butter or margarine. Add the soups and Rotel, mix well. Layer 6 torn tortillas in a greased 9 by 13 inch pan or baking dish. Then add 1/2 of the chicken, 1/2 of the soup mixture, and 1/2 of the cheddar cheese. Repeat one more time. Bake covered for 45 minutes at 350. Let sit for 10 minutes before serving.

 

 

 

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