Tuesday, April 15, 2014

Quick and Easy Green Chile Chicken Enchilada Casserole


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Ingredients
  • 4 cooked chicken breasts, shredded
  • 8 ounces sour cream
  • garlic salt to taste
  • 14 corn tortillas
  • 1 (28 ounce) can green chile enchilada sauce
  • 16 ounces Monterey Jack cheese, shredded
Instruction
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*** Recipes Tutorials ***


5 comments:

  1. The description of the dish above mentions cream of chicken soup. Am not seeing it in the directions or list of ingredients. Thanks.

    ReplyDelete
  2. I don't use the green chili enchilada sauce this talks about. I use a can of green chili's can of cream of chicken soup and a can of condensed soup. I don't use sour cream either. I was given this recipe from a neighbor in New Mexico. Very good! I hope this helps!

    ReplyDelete
  3. I don't use the green chili enchilada sauce this talks about. I use a can of green chili's can of cream of chicken soup and a can of condensed soup. I don't use sour cream either. I was given this recipe from a neighbor in New Mexico. Very good! I hope this helps!

    ReplyDelete
  4. I don't use the green chili enchilada sauce this talks about. I use a can of green chili's can of cream of chicken soup and a can of condensed soup. I don't use sour cream either. I was given this recipe from a neighbor in New Mexico. Very good! I hope this helps!

    ReplyDelete
  5. Your description mentions using cream of chicken soup, but it is not listed in the ingredients or instructions. When do we use the creamy, delicious soup?!

    ReplyDelete