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Chicken Enchilada Casserole
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- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 c. water (or as needed)
- 1- 4 oz. can green chili peppers, diced
- 12 corn tortillas
- 21/2 c. longhorn cheddar cheese, grated
- 2 c. cooked chicken, skin removed, boned and cubed
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| In a medium saucepan, place the cream of mushroom soup, cream of chicken soup, water, and green chili peppers. Stir the ingredients together and bring the mixture to a boil. Turn off the heat. In a large, well greased casserole dish place 3 of the tortillas in a staggered pattern. Sprinkle on 1/4 of the cheese. Spoon on 1/3 of the soup mixture. Repeat the process two more times. Stagger the tortillas differently for each layer. Top the casserole with a layer of cheese. Preheat the oven to 350°. Bake the casserole for 1 hr, or until it is hot and bubbly. Serves 8 |
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