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| Chicken Enchilada Casserole I |
A scrumptious recipe that is easy to make, and can be organized the day before and baked the next day. These enchiladas are nearly like a Mexican lasagna!
Ingredients :
- 2 pounds skinless, boneless bird breast halves - cooked and diced
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of bird soup
- 1 (10 ounce) can enchilada sauce
- 1 (14.Five ounce) can diced tomatoes with inexperienced chile peppers
- 1 (4 ounce) can diced green chiles
- 1 onion, chopped
- 1 pinch garlic powder
- 1 cup hen broth
- 1 teaspoon chili powder
- 16 oz processed cheese spread
- 10 (6 inch) corn tortillas
Instructions :
| Prep : | Cook : 8M | Ready in : |
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Notes :
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