Chicken Enchilada Casserole - cooking recipe

Ingredients

1 medium onion, chopped
2 to 3 Tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth (I use more)
1 to 2 small cans chopped green chilies (to taste)
1 chicken, cooked and deboned or 1 1/2 to 2 lb. boneless chicken breasts, cooked
12 corn tortillas
Cheddar cheese to top casserole

Preparation

Brown onion in margarine.
Combine with soup, broth and chilies.
Add chicken and heat.
In large baking dish (9 x 13-inch) place a layer of tortillas, layer of soup mixture. Repeat layers as needed.
Top with cheese.
May be frozen.
Bake at 350\u00b0 for approximately 30 minutes or until bubbly.