Chicken Enchilada Casserole - cooking recipe

Ingredients

4 lb. chicken, baked and boned
2 doz. tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, chopped
1 c. milk
1/2 lb. Cheddar cheese
2 cans green chilies

Preparation

Cut chicken into bite size pieces.
Cut tortillas into 1-inch squares.
Mix soups, onions, milk and chilies together.
Butter casserole dish and put 2 tablespoons juice from chicken in bottom. Place layers of tortillas, chicken and soup mixture, ending with grated cheese and let set overnight in refrigerator to blend flavors.
Bake, covered with foil, at 300\u00b0 for about 90 minutes. Let stand for 10 to 15 minutes before serving.
Serves 12 people.