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Old 02-10-2008, 02:06 PM
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LazyBear LazyBear is offline
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Join Date: Mar 2006
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Chicken Enchilada Casserole
1 onion, chopped
1 large can mild red enchilada sauce
1 large can green chili sauce
1 lb grated cheese (Jack, Cheddar, sharp)
24-30 small corn tortillas

Spread a ladle full of the green chili sauce on the bottom of a 3 quart casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and layers of chicken and onion, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.

Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour

Homemade Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.

Add remaining ingredients bring to a boil and simmer for about 10 minutes.
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