Chicken Enchilada Casserole

• 1 (4 or 5) lb. chicken
• 1 large onion, diced
• 2 cups chicken broth
• Salt and pepper to taste
• Crushed garlic
• 1 lb. grated cheddar cheese
• 2 (3 or 4) oz. can chopped green chilies
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 to 2 dozen tortillas

1. Cook chicken till tender.
2. Remove from water; cool.
3. Remove meat from bone.
4. Cut into small pieces.
5. From small amount of fat, cook onions.
6. Add broth, salt, pepper, garlic, and chopped chicken.
7. Add chopped chilies, mushrooms, and celery soup and heat thoroughly.
8. Cut tortillas in quarter or leave whole.
9. In dish, arrange tortillas, chicken and cheese.
10. Cover.
11. Back at 325 degrees for 35 minutes.

chicken, onion, chicken broth, salt, garlic, cheddar cheese, green chilies, cream of mushroom soup, cream of celery soup, tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-casserole-50154178 (may not work)