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Creamy Chicken Enchilada Casserole Recipe

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This recipe for Creamy Chicken Enchilada Casserole, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Holzer
Added: Monday, October 2, 2006


4 breasts of chicken, cooked and cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 (4 oz) can chopped green chilies
1 1/2 c. chicken broth
1 Tbsp. picante sauce
1 tsp. chili powder
1 tsp. garlic powder
1 c. sour cream
12 oz. sharp cheddar cheese, grated
1 (9oz) pkg of Doritos

In a large saucepan, combine all ingredients except chicken, chips and cheese. Heat through. In a 9x13 pan place entire back of chips. Cover chips with chicken. Pour 1/2 soup mixture over chicken. Sprinkle on 1/2 cheese. pour remaining soup mixture over cheese and top with remaining cheese. Bake, uncovered, at 350F for 25-30 min.

Can be dressed up with tomatoes, black olives and or hot sauce on top.




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