Ranch House "Chickenchilada" - cooking recipe

Ingredients

1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, grated
1/2 c. white wine
1 doz. soft corn tortillas, shredded
1 c. (7 oz.) jalapeno peppers, chopped
1 lb. Cheddar cheese or Colby sharp, grated
1 lb. Monterey Jack cheese, grated
6 whole chicken breasts, cooked, boned and chopped

Preparation

Combine soups, onion and wine together.
In an 11 1/2 x 7 1/2-inch greased Pyrex baking dish, layer the tortillas, cream mixture, peppers, cheese and chicken.
Bake at 350\u00b0 for 30 minutes.