Chicken Enchiladas

• 1 chicken
• 1 pkg. frozen corn tortillas, cut into 1-inch pieces
• 1 (10 oz.) pkg. Cheddar cheese, grated
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. milk
• 1 large onion, chopped
• 1 small can green chili pepper, chopped (use all juice)

1. Boil and bone chicken.
2. Cut into bite-size pieces.
3. Mix together chicken soup, mushroom soup, milk, onion and chili pepper. Add chicken and 1/2 cheese.
4. Butter large dish, 9 x 13-inches. Pour about 3/4 cup broth from chicken into dish, then arrange the following in layers:
5. 1/2 of the tortillas and 1/2 of the soup mixture.
6. Repeat.
7. Cover with cheese and refrigerate several hours. Bake at 300u0b0 for 1 1/2 hours covered.
8. Uncover the last 30 minutes. This takes a bit of preparation but is delicious!

chicken, corn tortillas, cheddar cheese, cream of chicken soup, cream of mushroom soup, milk, onion, green chili pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420836 (may not work)