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    Chicken Enchilada Bake

    List of Ingredients

    • 3 skinless boneless chicken breast halves
    • 2 (4 ounce) cans chopped green chiles
    • 1 (10 1/2 ounce) can chicken broth
    • 1 teaspoon cumin
    • 2 (10-3/4 ounces) can condensed cream of chicken soup, undiluted
    • 1 clove garlic
    • 1 small onion
    • 12 corn tortillas
    • 2 cups (8 ounces) shredded reduced-fat Mexican blend cheese


    1. Cook chicken in chicken broth and reserve 1 cup cooking liquid. Shred chicken breast and set aside. Preheat oven to 350 degrees.

    2. In a bowl, combine the chicken, chilies, reserved broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half the tortillas on the bottom of a greased 13 x 9 x 2" baking pan, cutting to fit if desired.

    3. Top with half of the chicken mixture and half the cheese. Repeat. Bake, uncovered, at 350 degrees for 30 minutes.

    4. Serves 8




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