Delicious Sour Cream Chicken Enchilada Casserole - cooking recipe

Ingredients

1 lb chicken tenders
1 cup chicken broth
1 medium onion, diced
2 tablespoons butter
2 (12 ounce) cans cream of chicken soup
16 ounces sour cream
16 ounces monterey jack cheese, shredded
1 cup milk
8 ounces canned diced green chiles
12 corn tortillas (or flour, your preference)
1 teaspoon garlic powder
black pepper (to taste)

Preparation

Add butter to large skillet or pot and add diced onion. Cook until tender.
Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
Cook approximately 20 minutes on medium heat until chicken is done.
Cut chicken into bite size pieces and put back in pot.
Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
Then add half of the Sour Cream Soup/Chicken mixture.
Sprinkle with a little cheese (1/2 cup)
Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
Before serving, you can add a few chives for garnish. Looks nice.