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Chicken Enchilada Layer Bake
Chicken Enchilada Layer Bake

Chicken Enchilada Layer Bake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 chicken breasts
2-3 Tbsp extra virgin olive oil
4 cans cream of chicken soup
1 can Ro*Tel sauce
2 pkg flour tortillas wraps (small size)
2 pkg Mexican or Monterey Jack Shredded Cheese
1 can green enchilada sauce
1 can red enchilada sauce
1 jar salsa
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Let's Make It
Prepare pan with cooking spray and set aside. Preheat oven to 350°F. Brown chicken breasts in olive oil till completely cooked. Let stand for 5 minutes to cool slightly, and then slice chicken into 2 inch strips. Mix soup and Ro*Tel Sauce together.
Spoon soup mixture on bottom of pan for a thin layer. Add the flour tortilla over top of the soup mixture as a layer. Add chicken, cheese, enchilada sauce (green or red - alternate on layers), salsa and top with another layer of tortilla wraps. Add soup mixture, chicken, cheese, sauce, salsa ... continue till pan is full. Top with cheese.
Bake for 45 minutes.
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