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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole , by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan A. Carter
Added: Tuesday, March 1, 2005


12 corn tortillas, quartered
1 1/2 c. grated cheddar cheese
1 chicken, cooked, chopped
2 c. chicken stock
1/2 can ripe olives, drained
1 can cream of mushroom soup
1/2 can green chilies, chopped
1 can cream of chicken soup
3 green onions, diced
salt & pepper
additional cheese for topping

In greased casserole, arrange a layer of tortillas, layer with meat, olives, chilies, green onions and cheddar cheese. Repeat layers. Combine chicken stock, mushroom soup, chicken soup, salt and pepper. Pour over mixture. Top with grated cheese and bake at 350 for 45 minutes.




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