Chicken Enchilada Casserole

• 1 large fryer, cooked and boned
• 1 c. chopped onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 to 1 c. sour cream
• 1/2 c. reserved chicken broth
• 1 small can chopped green chiles
• 1 doz. corn tortillas, torn into pieces
• 1/2 lb. Cheddar cheese, grated

1. Cook chicken in boiling water until tender.
2. Save stock. Debone chicken and cut into small pieces.
3. Mix onion, soups, sour cream, broth and green chiles in a bowl.
4. Grease a 2-quart casserole and place a layer of torn tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese.
5. Repeat this process one more time, ending with cheese. Bake at 350u0b0, uncovered, for 45 minutes.

fryer, onion, cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, green chiles, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878598 (may not work)