Recipe for: Chicken Enchilada Casserole
From: Marianne Martinez
1 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 medium onion
4 oz. green chilies
1 c. sour cream
10 tortillas (10-inch), cut up
grated cheddar cheese
Combine all ingredients. Mix well.
Spoon into 9 x 13 pan.
Cover with grated cheese.
Bake, covered, at 350° for 30 minutes or until bubbly.
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