Mexican Chicken Casserole Recipe

• 4 lg. chicken breasts
• 1 pound longhorn cheese
• 1/4 pound mozzarella cheese
• 2 doz. corn tortillas
• 2 cans cream of chicken soup
• 1 sm. can diced green chilies
• 1 med. onion, minced
• 1/2 teaspoon oregano
• 1/4 teaspoon chili pwdr
• 1/4 teaspoon cumin
• 1/2 (8 ounce.) can enchilada sauce
• 1 c. chicken broth

1. Boil chicken breasts for 1 hour.
2. Remove bone and skin.
3. In separate bowl mix soup, chilies, onion, chili pwdr, cumin and enchilada sauce.
4. Mix with cooked chicken and 1 c. broth.
5. Place a layer of corn tortillas on bottom of 9 x 13 inch baking dish; layer chicken mix, cheese and tortillas, ending with cheese.
6. Bake at 375 degrees for 45 min.

chicken breasts, longhorn cheese, mozzarella cheese, corn tortillas, cream of chicken soup, green chilies, onion, oregano, chili pwdr, cumin, enchilada sauce, chicken broth

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-33901 (may not work)