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Chicken Enchilada Casserole
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Teresa Aulds


  • 2 chicken breasts, cooked, deboned, and diced or shredded.
  • 8 oz (224 grm). sour cream
  • 1 box Mexican Velvetta processed cheese
  • 1 can cream of chicken soup
  • 1 package flour tortillas
  • Melt cheese, add chicken and soup. Microwave until hot.
  • Add sour cream and stir.
  • Layer bottom of pan with tortillas.
  • Top with layer of chicken mixture.
  • Layer more tortillas and mixture until the mixture is gone.
  • Bake at 300 degrees (150 C.) until heated all the way through, about 10 to 15 minutes.

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