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Green Chicken Enchilada Casserole

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"Cheesy, creamy, hot n spicy"

Serves 8 | Prep Time 40 | Cook Time 45

Why I Love This Recipe

Green Chili Shredded Chicken Enchilada Casserole

Submitted by: "Melissa Leichtle"

Ingredients You'll Need

1 pack of white corn tortillas
3 large chicken breast skinless and boneless
1-2 packs of green chili roasted and peeled depending on how hot you like it.
1 large bag of shredded Mexican blend of cheeses
4 cans of Campbell's Cream of Chicken soup
1/4 cup vegetable oil


Put chicken breast to boil on stovetop
Chop up the green chili in small pieces and set aside
In a large mixing bowl combine the 4 cans of cream of chicken and the green chili and mix it up
Add 1 can of water and continuing mixing until smooth consistency.
When chicken is done boiling cool off and shred it and add it to the bowl of cream of chicken and chili. Mix it up!
Now set your Oven to 375 Degrees F.
In a small frying pan add 1/4 cup of Vegetable oil and heat on medium.
Add corn tortillas to oil until hot, don't cook them crispy!
You will need about 18 tortillas cooked and set aside on paper towel to drain excess oil.
Now add a large cooking spoon full of the cream of chicken mixture to the baking dish and spread a good layer on the bottom.
Add six corn tortillas to cover bottom
Add another large scoop of the mixture and spread on the corn tortillas.
Add a large handful of shredded cheese over the mixture and repeat the process until you have three layers.
Cover the top layer with extra cheese and cover with a sheet of aluminum and bake for 45 minutes or until the middle of baking dish is hot and bubbly!
Then serve!!
Get a 13X9

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