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Green Chile Chicken Enchiladas (casserole)


  • 1 chicken, boiled and deboned
  • 1 1/2 dozen corn tortillas, lightly fried in oil and blotted on paper towels
  • 1 pound grated colby longhorn cheese or less
  • 2 cans cream of chicken soup
  • 1 to 1 1/2 lbs. green chile
  • 1/2 medium onion (minced or chopped)
  • 2 to 4 cloves garlic, minced
  • 1/4 tsp cumen (cominos)
  • 3/4 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • cilantro to taste

In a saucepan, combine cream of chicken soup, onion, garlic, chicken broth, green chile, cumin, salt, and pepper. Leave over heat and simmer sauce until thoroughly heated (about 15 minutes). In a 9"x13"x2" pan, make your first layer with 6 tortillas. Evenly distribute 1/3 of the chicken over the tortillas, then pour 1/3 of the green chile sauce over the chicken. Top off with 1/3 of the cheese. Continue doing this until all of the ingredients are gone. This will make a very full casserole. You may want to make just 2 layers instead of 3. Bake uncovered at 350 deg. for 40 minutes.

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