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Easy Enchilada Casserole AKA Chilaquiles

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Make It

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  • In a large skillet, prepare chicken breasts seasoned with garlic salt and onion powder till cooked completely. Remove from skillet and set aside to cool.
  • In same skillet, heat vegetable oil. Rip corn tortillas into small triangles and add to skillet. Cook tortillas until soft, not crispy. They will begin to break apart easily.
  • Add about half the can of enchilada sauce to moisten the tortillas. Turn heat to low and cover.
  • Shred the chicken breasts into medium pieces and add to the tortilla/sauce mixture. Stir in half a cup of shredded cheese and remaining sauce making sure to mix well. Top it off with remaining cheese, cover and let cheese melt. Serve and enjoy.


This is a great meal on its own but can be served with rice and beans. Also, the sauce added can be more or less depending on how you prefer your casserole. If you have precooked shredded chicken, the cook time can be cut down tremendously.

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