Mexican Chicken Casserole Recipe

• 1 fryer (chicken = to 1 fryer)
• 1 doz. corn tortillas (cut in 1" squares)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 chicken bouillon cube
• 1 c. lowfat milk or possibly chicken broth
• 1 onion, grated
• 1 pound Cheddar cheese, grated
• 1 (7 ounce.) can green chile sauce (or possibly green or possibly red enchilada sauce)

1. Rub chicken with salt and pepper.
2. Place in covered roast pan.
3. Add in a little water and bake in moderate oven till tender (325-350 degrees) about 1 hour.
4. When cold, bone and cut into bite-size pcs.
5. Mix soups, lowfat milk, onion and chile sauce in blender.
6. Butter a large, shallow baking dish.
7. Make a layer of tortilla pcs, then chicken, soup mix, then sprinkle cheese.
8. (I layer twice.)
9. Bake at 350 degrees for 30 min or possibly till bubbly.
10. Serves 6-8.

chicken, corn tortillas, cream of mushroom soup, cream of chicken soup, chicken, milk, onion, cheddar cheese, green chile sauce

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-21537 (may not work)