Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (2 to 3 lb.) chicken, stewed and boned or about 3 c. cooked meat
2 (4 oz.) cans chopped green chilies
1 can cream of chicken soup
1 small onion, chopped
1 lb. Cheddar or Colby cheese, shredded
12 corn tortillas
1 c. milk or chicken broth

Preparation

Fry tortillas in hot fat until soft.
Drain on paper towel and set aside.
Dilute soup with milk or broth and add green chilies, onion and chicken (bite size pieces).
Simmer together for a few minutes.
Spoon some sauce over bottom of large casserole dish. Alternate layers of tortillas, cheese, onion, chili and chicken mixture.
Bake at 350\u00b0 to 375\u00b0 for 20 minutes.
Serves 6.