Chicken Enchilada Casserole - cooking recipe

Ingredients

1 whole chicken or large pkg. chicken breasts (reserve broth)
1/2 onion
1 to 2 c. Longhorn cheese
3 cans cream of mushroom soup
1 can green chiles
16 oz. sour cream
1 doz. corn tortillas
salsa

Preparation

Cook chicken in boiling water in saucepan until tender. Deskin and debone and chop in small pieces.
Chop onion and shred cheese.
In another saucepan heat soup, green chiles, sour cream and salsa.
Add as much salsa as you like depending on how spicy you want it.
Add 2 cups of chicken broth (left from cooking chicken) to mixture.
Soften corn tortillas in warm vegetable oil. Pat off excess oil.
Layer in 15 x 10 x 2-inch Pyrex dish:
soup mixture, 6 tortillas, chicken, onion, soup and cheese.
Repeat. Heat at 350\u00b0
until bubbly, approximately 45 minutes.