Chicken Enchilada Casserole - cooking recipe

Ingredients

2 Tbsp. margarine
1 medium onion, chopped
1 c. cream of chicken soup
1 can cream of mushroom soup
1 (4 oz.) can chopped green chilies
1 c. chicken broth
3 jalapeno peppers, chopped
10 corn tortillas, quartered
3 lb. cooked chicken breasts, shredded
1 lb. Cheddar cheese, shredded
1 pkg. slivered almonds

Preparation

Brown onion in margarine.
Combine soups, chilies, broth and jalapenos and add to onion.
Pour 1/3 of the sauce into greased 9 x 13-inch casserole.
Layer 1/2 the quartered tortillas, 1/2 the chicken, another 1/3 sauce and 1/2 the cheese.
Repeat layers and top with almonds.
Bake at 350\u00b0 for 45 minutes.
Serve 6.