Mexican Chicken Casserole

• 1 whole chicken
• 1 large onion, chopped
• 2 Tbsp. butter
• 1 small can green chili peppers, chopped
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 15 to 18 corn tortillas
• 1 c. grated Cheddar cheese
• 1/2 c. grated Cheddar cheese

1. Boil chicken until tender.
2. Remove skin and bones.
3. Cut into bite sized pieces.
4. Reserve 2 cups of cooking broth.
5. Saute onion in butter until just heated thoroughly.
6. Add to onion the chili peppers.
7. Then add and heat chicken broth and soups.
8. Stir until smooth and heated.
9. Into large bowl, tear tortillas into bites sized pieces; stir in chicken pieces, soup mixture and 1 cup Cheddar cheese.
10. Pour into baking dish and top with 1/2 cup Cheddar cheese and crushed nachos (if desired).
11. Bake at 350u0b0 for 45 to 50 minutes.

chicken, onion, butter, green chili peppers, cream of chicken soup, cream of mushroom soup, corn tortillas, cheddar cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397147 (may not work)