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Chicken Enchilada Casserole


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Ingredients You'll Need

1 pkg. Corn Tortillas
1 pkg. (2cups)Mexican Style Shredded Cheese
1 can Cream of Chicken Soup
Green Chiles (2 cans diced, or 8 oz. frozen chopped or 2 fresh roasted)
1/2 Sweet or Yellow Onion
Chicken (1 small can, or 1 cooked shredded, chicken breast or about 1 cup of shredded rotisserie chicken)
Olive Oil
1/2 cup Milk
8 oz Sour Cream



Directions

Cook onion in olive oil until transparent. Add


cream of chicken soup, milk and green chiles. Cook on low for 5 minutes, stir in sour cream and remove from heat.


Layer bottom of casserole with quartered 1/3 of the corn tortillas, 1/2 of the soup mixture, 1/2 of chicken and 1/3 of the cheese.


Repeat layers ending with tortillas and cheese on top. Bake at 350 for 30 minutes.


Serve with shredded lettuce, tomatos and salsa.


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