Thursday, April 6, 2017

Chicken Enchilada Casserole

1 Medium Onion, Chopped
2 T. Butter
1 C. Chicken Broth
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Small can of Mild Green Chiles
1 Cooked Chicken or 3-4 Cooked Chicken Breasts
12 Corn Tortillas
1 Package Colby-Jack Shredded Cheese

Brown Onions in a little butter.  Combine with undiluted soups, broth, and chilies.  Add chicken and beat well.  In a large baking dish, place layer of tortillas, then a layer of chicken, a layer of soup mixture, and a layer of cheeses.  Repeat layering.  

Bake at 350 degrees for 30 minutes. 

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