Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (4 lb.) chicken
1 large onion, diced
2 garlic pods, minced
2 small cans green chiles
1 can mushroom soup
1 can cream of chicken soup
2 doz. tortillas
16 oz. Cheddar cheese, grated
2 Tbsp. margarine or butter
salt to taste
pepper to taste

Preparation

Cook chicken in water until tender (about 1 hour).
Let cool. Reserve 2 cups broth.
Bone chicken and cut into small pieces. Saute onion in butter. Add broth, salt, pepper, garlic and chicken. Add chiles and soups.
Heat thoroughly. Cut tortillas into quarters.
In a 4 to 6-quart dish, arrange layers of tortillas, chicken mixture and cheese, ending with cheese.
Cover and bake at 350\u00b0 for 35 minutes or until bubbly.