Chicken Enchilada Casserole With Green Chilies & Cream of Mushroom Soup

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Chicken enchilada casserole with green chili and cream of mushroom soup is a dish that you add tortillas to one at a time. Make chicken enchilada casserole with green chili and cream of mushroom soup with help from a culinary professional with twelve years of experience in this free video clip.

Part of the Video Series: Mexican Recipes
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Video Transcript

Hello, my name is Chef Ben Diaz, and today we are doing a chicken enchilada casserole with cream of mushroom soup and chilies. So the reason for making this dish is it's a great and delicious meal, anybody is going to enjoy at any time. So first we're going to put our two quart pot on our stove, next put a quart of olive oil, bring that to a boil, add your tortillas one at a time. Cook them for about 30 seconds each. Next, drain them gently. So next we're going to add one cup of canned chilies, one cup of Jack and Cheddar shredded blend cheese, roll each tortilla up, put them in your lined container, sprayed with canola oil. Next we're going to add about two cups of cream of mushroom soup, one cup of diced cooked chicken, one tablespoon of your Cheddar and Jack blend cheese, three tablespoons of minced red chili. Next put it into a 450 degree oven for about 20 minutes and what you will have it's a great delicious meal for any occasion.


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