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GREEN CHILE CHICKEN ENCHILADAS (casserole)

1 chicken, boiled and deboned
1 1/2 dozen corn tortillas, lightly fried in oil and blotted on paper towels
1 lb grated colby longhorn cheese or less

2 cans cream of chicken soup
1 to 1 1/2 lbs. green chile
1/2 medium onion (minced or chopped)
2 to 4 cloves garlic, minced
1/4 tsp cumen (cominos)
3/4 cup chicken broth

1/2 tsp salt
1/2 tsp black pepper
cilantro to taste

In a saucepan, combine cream of chicken soup, onion, garlic, chicken
broth, green chile, cumin, salt, and pepper. Leave over heat and
simmer sauce until thoroughly heated (about 15 minutes).

In a 9"x13"x2" pan, make your first layer with 6 tortillas. Evenly
distribute 1/3 of the chicken over the tortillas, then pour 1/3 of
the green chile sauce over the chicken. Top off with 1/3 of the
cheese. Continue doing this until all of the ingredients are gone.
This will make a very full casserole. You may want to make just
2 layers instead of 3.

Bake uncovered at 350 deg. for 40 minutes.

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