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Chile Verde Chicken Enchilada Casserole

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Serves 8- 10 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3-5 chicken breasts, boneless
1 medium onion, chopped
3 TBSP margarine
1 10 oz can cream of chicken soup
1 10 oz can cream of mushroom soup
1¾ cup chopped green chile, drained
½ cup broth saved from chicken (I just used ½ cup canned chicken broth)
1 12 ct. pkg corn tortillas
1 lb cheese, grated (cheddar, jack or mixture)


Boil chicken, cool and shred (save broth)

Preheat oven to 325 F

Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir

Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13 pan.

Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.

Bake 30-40 min until very hot, bubbly and slightly browned.

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