Chicken Enchilada Casserole - cooking recipe

Ingredients

1 chicken
1 doz. flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 tall can evaporated milk
1 medium onion, chopped
1/2 c. margarine
1 small can Ortega (green)
mild chilies, chopped
1 c. sharp Cheddar cheese, grated
paprika

Preparation

Cook
chicken\tuntil
tender.\tCool.
Tear
apart
and remove bones.
Saute
onion
in margarine, adding soups, milk and chilies.
Mix well.
Drop tortillas in chicken broth 2 at a time. Soak for 2 minutes.
Line bottom of a 13 x 9-inch pan using 6 tortillas (tear up), then put a layer of chicken, then half
of the
soup mixture, then a layer of soaked tortillas, then
a layer
of chicken, then the rest of the soup mixture. Put grated cheese on top and sprinkle with paprika.