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Chicken Enchilada Casserole
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Bret Bagne


  • 2 cups (475 ml) cooked chopped boneless chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small can of diced mild green chiles
  • 1 cup (225 ml) cheddar cheese
  • 1 cup (225 ml) Monterey Jack cheese
  • 1 package medium size flour tortillas
  • 1 medium onion, chopped
  • Olives, sliced
  • In a medium bowl mix the cans of soup and chiles.
  • In a 9 x 13 inch casserole dish, layer a small amount of soup mixture to keep first layer from sticking to the pan.
  • Layer sliced tortillas, soup mix, cheese, and onions, until done.
  • Add sliced black olives on top.
  • Cook in a 350 degree (175 C.) oven for about 45 minutes or until hot and bubbly.

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