Mexican Chicken Casserole - cooking recipe

Ingredients

1 whole chicken
1 large onion, chopped
2 Tbsp. butter
1 small can green chili peppers, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
15 to 18 corn tortillas
1 c. grated Cheddar cheese
1/2 c. grated Cheddar cheese

Preparation

Boil chicken until tender.
Remove skin and bones.
Cut into bite sized pieces.
Reserve 2 cups of cooking broth.
Saute onion in butter until just heated thoroughly.
Add to onion the chili peppers.
Then add and heat chicken broth and soups.
Stir until smooth and heated.
Into large bowl, tear tortillas into bites sized pieces; stir in chicken pieces, soup mixture and 1 cup Cheddar cheese.
Pour into baking dish and top with 1/2 cup Cheddar cheese and crushed nachos (if desired).
Bake at 350\u00b0 for 45 to 50 minutes.