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GREEN ENCHILADA CHICKEN CASSEROLE 1 can cream of chicken soup plus 1 can liquid (broth, water or milk) 1 small can chopped green chilies 1 small onion, diced fine shredded lettuce 2 cloves garlic, pressed 1 pkg. corn tortillas 2 c. grated cheese (Jack or Cheddar) 1 chicken, cooked and cut up sliced black olives Fry tortillas in oil and drain. Saute onion and garlic until clear in oil. Add 3 tablespoons flour; stir and cook. Heat soup and liquid; add chilies. Add onion to soup. Grease 9 x 13-inch pan. Layer tortillas on bottom, cutting to fit. Cover with half of the cheese, half lettuce, half the chicken and half the sauce. Make another layer of tortillas and cover with remaining cheese, chicken and sauce. Sprinkle with paprika. Bake, uncovered, at 325 degrees for 15 minutes or more, until melted and bubbly. Remove from oven and add rest of lettuce and black olives. (If more sauce is needed, add a little broth or more soup.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |