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    Mexican Chicken

    Source of Recipe

    Jennifer from Flying Casserole Babes

    List of Ingredients

    Mexican Chicken

    2 whole chickens, cooked, deboned, & cut up
    1 package corn tortillas
    1 onion, diced
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can mild enchilada sauce
    1 small can green chili, undrained
    1 cup milk
    2 cups sharp cheddar cheese, grated


    1. Mix diced onions, cream of chicken soup, cream of mushroom soup, enchilada sauce, green chilis & milk together in large bowl.
    2. Tear corn tortillas in quarters. In a casserole dish (I generally use a 8X8 corning ware dish) place a layer sauce mixture. Then layer 4 tore tortillas, some sauce, then chicken, repeat until dish is full or ingredients are gone. Bake at 350 degrees F until bubbly. Top with grated cheese and bake until cheese melts and start to brown. Remove from over. Let stand 10 -15 (to firm up) before servings.




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