Chicken Enchilada Casserole - cooking recipe

Ingredients

1 onion, chopped
1/2 c. margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. shredded mild Cheddar cheese
1 c. chicken broth
6 to 8 tortillas, torn into bite size pieces
1 small can chopped green chiles
4 lb. boneless, skinless chicken breasts, chopped

Preparation

Saute onion in margarine in a heavy skillet until tender. Add soups, green chiles and broth, mixing well. Layer half the tortilla pieces in a 13 x 9 baking pan that has been sprayed with nonstick vegetable spray. Layer chicken, cheese and remaining tortilla pieces on top. Pour on soup mixture. Bake at 350\u00b0 for 30 minutes or until juices run clear when chicken is pierced with a fork.