Chicken enchilada casserole from The Complete Cooking Light Cookbook by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • chawkins on March 11, 2014

    I did not start with fresh chicken breast. I used the meat shredded from half of a Costco rotisserie chicken, did not drained the tomatoes, used a whole egg instead of 2 egg whites and shredded Mexican blend cheese instead of the cheddar and Monteray Jack, roasted home grown chile for the canned chopped chile and finally 2% milk instead of the 1% called for. Overcooked the white sauce a little, so it was kind of thick but the final result was good even though it might not be as light as the original recipe.

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