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Chicken Enchiladas Casserole

4 Chicken breasts, cooked and shreaded
12 Corn tortillas
1 cn Cream of mushroom soup
1 cn Green chili enchilada sauce
2 c Sheaded chedder cheese

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray. Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes. Serves 6-8.

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