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White Chicken Enchilada Casserole

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   4

recipe id: 19799
cook method: oven, stovetop

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1 1/2 cup diced cooked chicken
1 medium onion, diced fine
2 cloves garlic, minced
1 tablespoon olive oil
2 cans cream of something soup (mushroom, chicken, celery, broccoli, etc.)
3/4 soup can milk
1 small can diced chilies
flour tortillas
1 pound jack cheese, grated


Preheat oven to 350 degrees F.

Saute onion and garlic in oil until tender but not browned. Stir in chicken, soup, milk and small can diced green chilies (not jalapenos). Cook over medium heat, stirring occasionally until bubbly.

Spoon just enough of mixture into 9X13 pan to barely cover the bottom of the pan. Cover with flour tortillas. Spoon more sauce mixture over tortillas, then sprinkle generously with grated cheese. Cover with flour tortillas. Repeat layers ending with cheese on top of tortillas.

Bake covered for 35 minutes in 350 degrees F oven. Remove covering and bake additional 5 minutes. This also freezes well if you are into making 2 or 3 casseroles at a time to have extra on hand.

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901 calories, 51 grams fat, 54 grams carbohydrates, 55 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Member since:
Jan 23, 2007

REVIEW: 5 star recipe rating
I just wanted to say that I cook for a sorority at the University of Kansas and I used this recipe for dinner for the ladies and they loved it!! Thanks for the submission, it was quick, EASY and delicious!!

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