Chicken Enchilada Casserole - cooking recipe

Ingredients

4 to 6 chicken breasts
2 c. chicken broth
1 can cream of mushroom soup
1 can cream of celery soup
1 small can chopped green chilies (4 oz.)
1 large onion, diced
dash of salt and pepper
1/8 tsp. garlic powder
1 1/2 to 2 doz. corn tortillas
1/2 lb. grated Cheddar
1/2 lb. grated Mozzarella

Preparation

Cook chicken in water until tender.
Debone and chop; reserve broth.
Cook onions in small amount of oil; add 2 cups of broth, salt, pepper, garlic powder and chicken.
Add chilies and soups; heat thoroughly.
Cut tortillas in quarters and arrange in 9 x 13-inch pan, alternating them with chicken mixture, cheese and tortillas.
Repeat tortillas, chicken mixture and cheese 2 or 3 times with chicken on top.
Cover and bake for 35 minutes at 325\u00b0.