Mexican Chicken Casserole - cooking recipe

Ingredients

2 whole chicken breasts, split
2 cans cream of chicken soup
1/4 tsp. each: cumin, sage, chili powder and garlic powder
1/2 tsp. oregano
vegetable oil
1 pkg. (12) corn tortillas
1 can diced green chilies
1 lb. cheese, grated
2 large onions

Preparation

Sprinkle chicken with salt and pepper and wrap in foil.
Set in baking pan and bake at 350\u00b0 for 1 hour.
Cool, reserving liquid and dice chicken.
Mix liquid with soup and seasonings.
Heat and set aside.
Heat small amount of oil in skillet.
Dip each tortilla in oil until softened, then drain on paper towel.
Grease bottom of 2 1/2-quart casserole and overlap 3 tortillas evenly in bottom.
Add 1/4 each of chicken, chilies, cheese, onions and soup mixture.
Repeat layers of tortillas and other ingredients until all are used.
Bake at 375\u00b0 for approximately 35 minutes.
Serves 6.