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Published : 12/22/2016 13:50:40
Categories : Recipe Blog
Chicken Enchilada Potato Casserole
1 cup water
4 boneless, skinless chicken breast halves
3 (10.75 ounces) cans potato soup
1 potato soup can milk
1 (2.25 ounce) package Olde Westport Mesa Flats Enchilada Spice Blend
2 (4 ounce) cans mild diced green chiles, divided
1 large egg
1/3 cup milk
1 1/2 cups (6 ounces) shredded Mexiblend cheese
In a large skillet, bring water to a gentle boil over medium-high heat, add chicken, cover, lower heat, let cook for 5 minutes or until chicken is cooked through. Remove from skillet, set aside to cool, cut into bite-sized pieces. Meanwhile, in a large bowl, add soup, milk, Olde Westport Mesa Flats Enchilada Spice Blend, one can green chiles ad cooked chicken, stir. Spoon mixture into a 9x13 inch baking dish, bake in a 400 degree oven for 20 minutes or just untl bubbly around edges. In a small bowl, add cornbread mix, egg, milk and one can green chiles, stir until smooth. Spoon cornbread over top of bubbly cicken mixture. Bake and additional 15 minutes or until cornbread is golden brown on top. Sprinkle with cheese, bake an additional 5 minutes or until cheese is melted.