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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.)

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