Chicken Enchilada Casserole - cooking recipe

Ingredients

1 pkg. chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can (soup can) water
1/2 lb. Longhorn cheese
1/2 lb. Jack cheese
dried onion
1 c. chopped green chilies
2 pkg. (24) corn tortillas
Crisco or vegetable oil

Preparation

Cook chicken in just enough water to cover 20 to 30 minutes. Remove chicken to cool and add soup to broth creaming as you add. Add water, onion and green chilies.
Cut up cooled chicken and add to soup mixture.
Put mixture on low fire to warm.
Grate cheese and mix together.
Tear tortillas in chips and fry in oil.