Eloisa's chicken enchilada casserole.
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- 1 Large red onion
- 1/2 cup(s) butter
- 2-3 Packs Kirkland cooked chicken breast strips
- 3-4 can(s) Campbell's cream of chicken soup
- 2 can(s) Ortega green chilies Diced or chopped
- 2 can(s) black olives Drained and chopped
- 1 1/2 cup(s) Mexican cheese blend Grated
- 1/2 cup(s) cheddar cheese
- Sauté the butter and onion then add the following ingredients except for the tortillas.
- Spray the crock pot with cooking spray. Layer the mixture and tortillas. Repeat the layers then top with cheddar cheese. Cook 4 hours on low heat. Serve with Spanish rice or tortilla chips.
This recipe is a personal recipe added by MicheleAnne and has not been tested or endorsed by MyRecipes.
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Eloisa's chicken enchilada casserole. Recipe at a Glance
- COURSE: Main Dishes