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Chicken Enchilada Casserole


  • 1 small onion, chopped
  • 2 tablespoons margarine
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles
  • 8 chicken breast halves, cooked and quartered
  • 12 corn tortillas
  • 1 1/2 cups Cheddar cheese


  1. Sauté onion in margarine in large skillet.
  2. Stir in soups, sour cream, green chiles and chicken; set aside.
  3. Spray a 9 x 13-inch casserole with cooking spray.
  4. Layer 1/2 of broken tortillas, chicken mixture and cheese; repeat layers.
  5. Bake at 350 degrees F for 30 minutes.

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