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Aunt Joyce's Mexican Juarez Casserole Recipe

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This recipe for Aunt Joyce's Mexican Juarez Casserole, by , is from Berndt 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!

Contributor:  
Contributor:  
Aunt Joyce

Category:
Category:

Ingredients:  
Ingredients:  
6 cups cooked chicken breasts (6-8 breasts)
1 pkg. small corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of milk
1 - 12 oz. jar of salsa, Pace or Orteaga
2 cans diced green chiles
1 finely grated onion
1 lb. grated cheddar cheese

Directions:
Directions:
**Make the day before. Let sit overnight.**

Cook chicken, shred.
Combine sauce: chiles, onions, soups, milk and salsa
Cut tortillas in one-inch wide strips. You should get 5 strips per tortilla. Place layers in a 9 x 13 casserole pan.

Layer: 2 cups sauce
1/2 of tortillas, crisscross over sauce
1/2 of chicken
2 cups sauce
1/2 of cheese
remaining tortillas, crisscross
remaining chicken
remaining sauce
End with cheese

Bake 350, uncovered for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
8

 

 

 

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