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| Chicken Enchilada Casserole I |
A delicious recipe that is easy to make, and can be prepared the day earlier than and baked the next day. These enchiladas are almost like a Mexican lasagna!
Ingredients :
- 2 kilos skinless, boneless fowl breast halves - cooked and diced
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of fowl soup
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (4 ounce) can diced green chiles
- 1 onion, chopped
- 1 pinch garlic powder
- 1 cup fowl broth
- 1 teaspoon chili powder
- sixteen oz. Processed cheese spread
- 10 (6 inch)s corn tortillas
Instructions :
| Prep : | Cook : 8M | Ready in : |
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Notes :
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