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Chicken Enchilada Casserole
Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb boneless skinless chicken (dark or white depending on preference)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 - 2 cans (6 oz. each) diced green chilies
1 can (8 oz.) chicken broth
1 package corn tortillas
1 bag (16 oz.) shredded cheese (any, but I prefer Mexican mix)
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Let's Make It
1
Boil chicken and chop into small pieces. In large pot mix soups, green chilis and chicken broth - bring to boil. Add chicken to soup mixture.
2
In glass baking dish, cover bottom of dish with corn tortillas, layer soup mixture over tortillas then add cheese. Repeat until dish is full (cheese should be top layer). Cover casserole with non-stick aluminum foil.
3
Cook at 350°F until mixture is heated through and cheese is melted, approx 45 - 50 minutes.
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