Spicy Green Chilies Chicken Casserole

• 2 tablespoons butter
• 1 large white onion, chopped
• 3 garlic cloves, minced
• 2 large jalapenos, seeded and chopped
• 2 (14 ounce) cans cream of chicken soup
• 1 13 cups chicken stock
• 3 -4 cups green chilies, roasted and chopped
• 12 cup of canned chopped jalapeno
• 3 tablespoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups cheese (i like a shredded Mexican blend)
• 4 cups chopped cooked chicken
• 18 corn tortillas

1. Melt butter in a large dutch oven.
2. Saute onion for about 5 minutes in butter.
3. Add garlic and saute for another 2 minutes don't let the garlic burn.
4. Add jalapeno and saute for another 2 minutes.
5. Add chicken soup, cumin, salt, pepper and stock then simmer for 10-15 minutes.
6. In a 9x13 casserole dish ladle about a cup of the soup mixture.
7. Tear 6 tortillas into quarters and layer over the soup mixture.
8. Layer a third of the chicken and a third of the cheese over the tortillas.
9. Ladle a third of the soup mixture over the chicken and cheese.
10. Repeat layers ending with chicken, cheese and the last of the soup mixture.
11. You should have 3 layers.
12. Bake in a 350F oven for 25-30 minutes.
13. Enjoy.

butter, white onion, garlic, jalapenos, cream of chicken soup, chicken stock, jalapeno, cumin, salt, black pepper, cheese, chicken, corn tortillas

Taken from www.food.com/recipe/spicy-green-chilies-chicken-casserole-333294 (may not work)