Chicken Enchilada Casserole - cooking recipe

Ingredients

chicken
2 cans cream of mushroom soup
1 c. chicken broth
4 oz. can diced green chiles
1/2 c. onion
2 cloves garlic
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. sage
1/2 lb. cheddar cheese
1/2 lb. jack cheese
1/2 c. sour cream
corn tortillas

Preparation

Stew chicken in water until done (or microwave).
Drain chicken, reserving broth.
Combine mushroom soup, broth, chilies, and sour cream.
Saute onion and garlic and add to sauce.
Add seasonings and chicken to sauce.
Grate and mix cheeses.
Soften tortillas in oil and then cut into strips.
Layer in dish, tortillas, then sauce, then cheese.
Repeat, ending with cheese layer.
Bake at 375\u00b0 for 30 minutes.
Tortillas may also be filled in traditional rolled style.