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Chicken Enchilada Layer Bake
Chicken Enchilada Layer Bake

Chicken Enchilada Layer Bake

1 Hr(s)
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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
1
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.
2
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.
3
Bake for 45 minutes.
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