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Helen's Tortilla Casserole

ID: 281   Main Dish  
12 tortillas
3 generous cups chopped cooked chicken
1 (4 oz.) can chilies, seeded and diced
6 oz. Monterey Jack cheese (2 cups, grated)
6 oz. Longhorn cheese (2 cups, grated)
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 cup liquid (broth and milk)
1/2 tsp. powdered sage
2/2 tsp. powdered oregano
1 tsp. cumin
1 tbs. chili powder
Generous dash of garlic powder

To assemble casserole, generously grease a 4 to 5-qt. covered casserole with butter and put a few extra dots in bottom. Place a layer of half the torn tortillas. Sprinkle with half the chilies, chicken, sauce and both cheeses. Repeat layering ending with cheeses.

Cover and bake in slow oven, 300 degree, 1 hour.

To prepare sauce, combine soup, broth and milk, sage, oregano, cumin, chili and garlic powder. Heat thoroughly only to boiling point.

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Creative Cooking

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