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Chicken Enchilada Casserole

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“This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place Chicken in large saucepan and cover with water.
  2. Sprinkle in a handful of oregano,add garlic powder and salt.
  3. Boil about 20 minutes and shred from bones.
  4. Save broth.
  5. Mix soups, sour cream & chiles in large pan.
  6. Add only enough broth to slightly thin.
  7. Re-season as needed.
  8. Simmer on low 15 minutes.
  9. Add chicken and diced onion.
  10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
  11. Repeat- Tortillas, sauce and cheese.
  12. Bake in 350 degree oven for 20 minutes.

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