Kooking with Ken

Enchilada Casserole #4

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Yet another veriation, this time using chicken.

12 small (taco size) corn tortillas
1 pound shredded chicken - cooked
1 15 ounce can green enchilada sauce
1 15 ounce can pinto beans
1 15 once can whole kernel corn
1 can cream of mushroom soup
3/4 pound Monterey Jack cheese

  1. Layer 6 tortillas in a 9x13 pan.
  2. Layer meat.
  3. Half of the enchilada sauce.
  4. Layer 6 tortillas.
  5. Layer beans and corn.
  6. Layer the mushroom soup and remaining enchilada sauce.
  7. Layer cheese.
  8. Bake at 300 degrees for 40 minutes.


This page last updated: Sunday, 01-Jan-2017 21:19:50 EST
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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