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Green Chili-Chicken Casserole

March 11, 2011 By Sara

Ingredients:
2/3 c. chicken broth
2 cans of green chilies, drained
1/2 c. chopped onion
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. freshly ground black pepper
1 can of cream of chicken soup
1 garlic clove, minced
12 corn tortillas (6-inch)
2 c. shredded cooked chicken*
2 c. finely shredded sharp Cheddar cheese

Directions:
1.  Preheat oven to 350 degrees.
2.  Combine first nine ingredients in a medium saucepan, stirring with a whisk.  Bring to a boil, stirring constantly.  Stir in cooked chicken.  Remove from heat.
3.  Spread a little in the bottom of a greased casserole dish.  Then place four of the tortillas  on top, then some more of the mixture, topped with cheese.  Repeat 2 more times.
4.  Bake at 350 degrees for 30 minutes or until bubbly.  Let stand five minutes before serving.  I topped my with some hot greed salsa.  Enjoy!

*I received a pressure cooker/canner for Christmas and I finally used it to pressure cook this chicken.  It was really easy and didn’t take long at all!  I look forward to sharing some of my pressure cooking recipes with you in the near future!

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Leave a Comment · Filed Under: Main Dishes, Recipes · Tagged With: Casserole, Enchiladas, Mexican

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