Chicken Enchilada Casserole - cooking recipe

Ingredients

1 chicken, cooked, boned and cut into bite size pieces
2 Tbsp. butter or oleo
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 c. chicken broth
1 small can green chiles, chopped
1 lb. Longhorn cheese, grated
oil
12 small corn tortillas

Preparation

Saute onion in butter.
Combine soups, broth and chiles.
Add chicken and mix well.
Fry tortillas lightly on each side. Remove.
Place a layer of tortillas (in 9 x 13-inch pan), layer of chicken sauce and a layer of cheese.
Repeat layering until pan is filled, ending with sauce and cheese.
Bake at 350\u00b0 for 30 minutes or until heated through.
Cut into squares to serve.