Chicken Enchilada Casserole - cooking recipe

Ingredients

2 lb. (approximately) boiled chicken
6 tortillas
1/2 (5 oz.) can cream of mushroom soup (condensed)
1/2 (5 oz.) can chicken soup (condensed)
1 onion, chopped
1/4 lb. sharp Cheddar cheese, grated
1/2 c. milk
1 small can cut green chilies
1 c. chicken broth

Preparation

Cut chicken into pieces.
Cut tortillas into pieces or 1-inch squares.
Mix soups, milk and chilies.
Butter a 2-quart casserole dish.
Put 2 tablespoons chicken broth in it.
Layer tortillas and chicken soup mixture.
Top with cheese; cover with foil.
Set in refrigerator overnight.
Bake at 300\u00b0 for 90 minutes.
Let stand 10 minutes.
Serves 6.