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Chicken Enchilada Casserole
Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb boneless skinless chicken breasts
Salt & pepper
1/2 red onion, diced
1 cup chopped cilantro
1 pkg taco seasoning
2 Tbsp lime juice
20 corn tortillas
Olive or canola oil
1 can cream of chicken soup
1 can fiesta nacho cheese soup
10 oz milk
8 oz cubed pepper jack cheese
2 cups shredded cheddar cheese
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Let's Make It
1
Preheat oven to 350 degrees F. Cut chicken into cubes and cook with salt and pepper to taste. In a bowl, mix cooked chicken with onion, cilantro, taco seasoning and lime juice.
2
Fry corn tortillas in olive oil in a fry pan or you can also use a deep fryer with canola oil. They only need to fry for 3-5 seconds (until they float to the top). Pat them dry as they come out of the oil.
3
Fill the tortillas with 1/4 cup of the chicken mixture and roll up like a burrito (don't have to tuck the ends in if you don't want to). Place rolled tortillas into a 13 X 9 inch baking pan. Heat two cans of soup, 1 can of milk, and pepper jack cheese until all cheese is melted and ingredients are nicely combined. Pour cheese mixture over tortillas. Put shredded cheddar cheese on top.
4
Bake uncovered for 1 hour.
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