Chicken Enchilada Casserole - cooking recipe

Ingredients

1 small can chopped green chili
1 large jar enchilada sauce
1 can cream of chicken soup
1 small can Pet milk
1 c. chicken broth
1/2 dozen corn tortillas
2 c. grated Cheddar cheese
2 Tbsp. chopped onion
1 stewed chicken, boned and chopped

Preparation

Saute onions and chili in small amount of butter.
Combine all liquids and add onions and chili.
Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese.
Pour liquid over all and refrigerate overnight, or several hours.
Bake at 350\u00b0 for 1 hour.