Chicken Enchilada Casserole - cooking recipe

Ingredients

2 lb. chicken breasts, boil in water 3 hours and dice
1 large onion, chopped
1 (4 oz.) can green chilies, drained
1/2 can chicken stock (broth)
1 can Ro-Tel tomatoes, not drained
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
garlic salt to taste
pepper to taste
10 to 15 corn tortillas
10 oz. grated Cheddar cheese
10 oz. grated Monterey Jack cheese

Preparation

Cook chicken (covered with water, 1 teaspoon salt, pepper and 1/2 onion).
Cook 1/2 onion in chicken stock until tender.
Add soup, green chilies, Ro-Tel, pepper and garlic salt.
Simmer and stir until well blended.
Add chicken and stir in sour cream. Remove from heat.
Grease a 9 x 13-inch baking dish with butter. Line the bottom with one layer corn tortillas, torn or cut.
Layer with chicken mixture (1/3 mixture).
Layer with cheeses.
Continue to layer, then bake for 30 minutes at 350\u00b0.