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Chicken Enchilada Bake Recipe


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     Chicken Enchilada Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 minutes

1 package Enchilda Sauce mix
1 1/2 cups water
1 can (8 oz) tomato sauce
1 can (3 1/2 oz) chopped green chilies
4 cupa shredded cooked chicken
12 corn tortillas, cut into quarters
1 large onion, peeled and chopped
1 1/2 cups grated Monterey Jack cheese
Sour cream, chopped scallions and sliced olives for serving

1. Stir enchilada sauce mix and water in medium saucepan. Add tomato sauce and green chiles. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thick. Remove from heat. Stir in Chicken.
2. Place one third of tortilla pieces in bottom of lightly greased 9x13 inch baking dish. Top with one third of chicken mixture. Sprinkle with one third of onions and 1/2 cup cheese. Rep0eat each layer twice, ending with cheese.
3. Broil 5 to 8 minutes or until golden and bubbling.

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