Chicken Enchilada Casserole

• 1 (4 lb.) chicken
• 1 large onion, diced
• 2 garlic pods, minced
• 2 small cans green chiles
• 1 can mushroom soup
• 1 can cream of chicken soup
• 2 doz. tortillas
• 16 oz. Cheddar cheese, grated
• 2 Tbsp. margarine or butter
• salt to taste
• pepper to taste

1. Cook chicken in water until tender (about 1 hour).
2. Let cool. Reserve 2 cups broth.
3. Bone chicken and cut into small pieces. Saute onion in butter. Add broth, salt, pepper, garlic and chicken. Add chiles and soups.
4. Heat thoroughly. Cut tortillas into quarters.
5. In a 4 to 6-quart dish, arrange layers of tortillas, chicken mixture and cheese, ending with cheese.
6. Cover and bake at 350u0b0 for 35 minutes or until bubbly.

chicken, onion, garlic, green chiles, mushroom soup, cream of chicken soup, tortillas, cheddar cheese, margarine, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704313 (may not work)