Chicken Enchilada Casserole - cooking recipe

Ingredients

4 chicken breasts
2 (10 1/2 oz.) cans cream of chicken soup
2 (4 oz.) cans diced green chiles
1/2 tsp. leaf oregano
1/4 tsp. each ground cumin, ground sage and chili powder
1 lb. Longhorn cheese, grated
1/4 lb. Jack cheese, grated (mix with Longhorn)
2 large onions, diced coarsely
1 pkg. corn tortillas (12)
salt and pepper to taste
cooking oil

Preparation

Cook chicken in foil in a 350\u00b0 oven.
Debone chicken. Save juice from chicken to thin soup with. Add seasonings, onions and chiles to soup.
Dip tortillas in oil just to soften. Drain well. Grease bottom of a 2 1/2-quart casserole dish and line with 2 tortillas, cut in quarters.
Layer chicken, cut in bite sizes, soup and cheese.
Repeat.
Bake, uncovered, in a 375\u00b0 oven 35 to 45 minutes until briskly bubbling around edges.
Serves 8. Serve with red beans and crisp salad.