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Enchiladas De Pollo En Cacerola~ Mom’s Green Chicken Enchilada Casserole

March 30, 2010

Easy, fast and ready in 20 minutes, Mom’s green enchiladas are a family New Mexican favorite using the traditional cream of chicken soup. What can I say? When I do this in a professional kitchen, I make my own cream soup base. At home, some things are just too good to change.

Yield: 6 servings
Baking Time: 25-30 minutes
Temperature:  350°F

10 ounces cream of chicken soup
4 large fresh or frozen green chiles, chopped
1 cup milk
1/2 cup chopped onion
1 1/2 cups shredded chicken

1/2 teaspoon salt
12 corn tortillas
1/2 teaspoon garlic salt
1 1/2 cups grated longhorn cheese-
½ cup mozzarella cheese
Shortening for greasing

1. Combine first six ingredients in a medium-sized mixing bowl.

2. Cut each tortilla into quarters and place a layer into a 2- quart casserole. Top with onions and grated cheese. Then start another lay and top again with onion and cheese. Continue alternating until all the tortillas and onions are used. Save some cheese for toppings

3. Cover casserole dish and bake in a 350°F oven for 25-30 minutes

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