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Green Enchilada Casserole

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“From Southern Living Magazine.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 72 inches corn tortillas, broken in pieces
  • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1 (5 1/3 ounce) can evaporated milk
  • 1 (5 ounce) can white chicken meat, drained
  • 1 (4 ounce) canchopped green chilies, drained
  • 1 small onion, chopped
  • 1 cup shredded cheddar cheese

Directions

  1. Arrange tortillas in bottom of 2-quart shallow casserole; set aside.
  2. Combine soup, milk, chicken, chiles, and onion in a large saucepan; bring to a boil over medium heat, stirring often.
  3. Pour chicken mixture over tortillas; sprinkle with cheese.
  4. Bake at 350°F for 20 minutes.

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