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Easy Enchilad Casserole

Source of Recipe

DRQ


List of Ingredients

One can Cream of Chicken Soup

One can Cream of Celery Soup

1/4 c of chopped green chili, or one 4 oz. can of diced green chili with juice

1/4 teaspoon of garlic powder or one clove garlic, minced

Two cups of shredded or chopped cooked chicken

Salt and pepper to taste

8 oz. of shredded sharp cheddar cheese or cheddar/jack cheese

One dozen corn tortillas (more or less)

Sour cream





Recipe




Combine first six ingredients in a sauce pan and heat to blend flavors. Then in a casserole dish start with a thin layer of meat mixture, a layer of tortillas, then meat mixture, sprinkle with cheese-keep layering until you end with cheese as the last layer. Bake at 350 until bubbly and cheese is melted, about 30 minutes. Let sit for about 10 minutes before serving with a dollop of sour cream.

Note: The size of your dish will determine the thickness of the casserole and how many layers you get. You may not use all the tortillas. It also takes longer for a thick casserole to heat through. Occasionally the tortillas seem to be especially dry, if it starts looking dry pour a little milk or chicken broth on it while baking. We've also used turkey instead of chicken with good results.!

Hope you like it.