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Chicken Enchilada Casserole

Submitted by Steve L.

Chicken enchilada in creamy sauce.


1 pressure-cooked or stewed chicken, boned
1/2 pound cheese, grated
1 large onion, chopped
1 can cream of chicken soup
1 can chicken rice soup
1 can chicken broth
1 small can green chiles, diced


Saute onion in butter.

Add cream of chicken soup, chicken rice soup, chicken broth and chiles.

Add boned chicken and blend together.

In large greased 9-by-13-inch dish, put in layer of tortillas dipped in hot oil.

Pour in a layer of the chicken mixture and sprinkle with cheese.

Repeat until all are used up. Save some grated cheese.

Cover and cook 20 minutes at 350F.

Sprinkle remainder of cheese over the top and cook for another 15 minutes.

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Prepare Time:
Cooking Time:
15 Minutes
35 Minutes

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