Chicken Enchilada Casserole

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  • 1 pound cooked, diced, or shredded chicken
  • 1/2 onion chopped
  • 1 can (4 ounces) green chilies, chopped
  • 2 cans nacho cheese soup
  • 1 package whole wheat flour tortillas
  • 3⁄4 cup cheddar cheese, grated
  • 3⁄4 cup mozzarella cheese, grated


  1. Cut tortillas in quarters.
  2. Line bottom of casserole with tortillas, add a layer of chicken, a layer of soup mixed with green chilies and onion, and top with cheese; repeat.
  3. Cover with heavy foil, date and label, “Bake at 350° for 20 minutes.”
  4. Serves 8.
  5. Note: Additional tortillas may be heated and served with casserole.

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