Chicken Enchilada Casserole Recipe II

Chicken Enchilada Casserole Recipe II

Ingredients:

1 chopped onion
1 cream-of-mushroom soup can
1 c of sourcream
8 cooked chicken-breast halves; quartered
1 & 1/2 c of cheese (Cheddar)
2 Tbsps of margarine
A can of chopped chiles (green, 4 oz)
1 cream-of-chicken soup can
12 corn-based tortillas

Instructions:

Saute the onions in heated margarine in large-sized skillet. You stir the sourcream, soups, chicken & chiles in then set mixture aside.

You grease a casserole. Layer one-half of tortillas that were broken, mixture of chicken & cheese. Follow the same order in creating more layers.

Have it baked at three hundred fifty degrees Fahrenheit for half an hour.

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