Chicken Enchilada Casserole
I've had this for years. It's just a simple recipe I got from the newspaper. 1 medium onion, chopped 3 Tblsp. butter 1 can cream of chicken soup 1 can cream of mushroom soup 1 (4oz.) can green chilies 1 c. chicken broth 10 small corn tortillas, quartered 3 lb. cooked chicken breasts, chopped 1 lb. cheese Brown onion in butter. Combine soups, chilies, broth, and add to onions. Pour 1/3 of the sauce into a greased 9 x 13 pan. Layer half of quartered tortillas, half of chicken, 1/3 of the sauce and half of cheese. Repeat. Top with cheese and bake at 350 degrees for 30 minutes or till bubbly.