Recipe

Chicken Enchilada Bake Recipe


Chicken Enchilada Bake Recipe
CHICKEN ENCHILADA BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parsons Estate in Kaufman, Texas in 1994.

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Ingredients
  • 1 white onion chopped
  • 1/4 cup butter
  • 4 cups shredded cooked chicken
  • 1 cup hot water
  • 1 chicken bouillon cube
  • 1 can cream of chicken soup
  • 1 can chili beans
  • 1 can whole kernel corn
  • 1 small can chopped tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 2 cups grated pepper jack cheese
  • 5 flour tortillas torn into pieces

Directions
  1. Sauté onion in butter until onions are softened then add chicken.
  2. Dissolve bouillon cube in hot water then add to chicken.
  3. Add cream of chicken soup, beans, pepper and chili powder then stir to combine.
  4. In rectangular pan place a layer of torn tortillas to cover bottom of baking dish.
  5. Add a layer of chicken mixture and cover with half of the cheese.
  6. Add another layer of torn tortillas then follow with another layer of chicken.
  7. Top with remaining cheese then bake at 350 for 30 minutes.

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