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Chicken Enchilada Casserole
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Recipe Information
Helen Johnson

  • 1 bag crushed corn chips
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 4 oz (112 grm). can diced green chiles
  • 1 onion, chopped
  • 2-1/2 lbs (1.1 kg). chicken, cooked and shredded or cut in cubes
  • grated cheese for topping (Cheddar or Cheddar-Monterey Jack mixture)
  • Saute green chiles and onion in small amount of butter or oil.
  • Mix soups and chicken together.
  • Add soup/chicken mixture to green chilies and onions.
  • Heat through.
  • In a casserole dish layer tortilla chips, chicken mix.
  • Repeat layers ending with chicken mixture.
  • Top with cheese.
  • Bake in 350 degree (175 C.) oven or microwave until cheese is melted (about 30 min in oven).

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