By:   Barbara Callin

Chicken Enchilada Casserole

2-3

Chicken Breast

1 dozen

Corn Tortillas

1 lb

Longhorn Cheese

1 can

Green Chilies

1 med

Onion

2-3 Tbsp

Butter

1 can

Cream of Chicken Soup

1 can

Cream of Mushroom Soup

1 can

Chicken Broth  

1. Brown onion in butter

2. Stir in soup, broth & chilies

3. Add cut up chicken to soup mix and heat on stove for about 10 minutes

4. Lightly spray 9x13 pan with non-stick cooking spray

5. add a tiny bit of the sauce to bottom of pan and layer tortillas, cheese and sauce 2 or three times

6. Bake preheated 350 degrees oven for 30 minutes

Recipe from LastMinuteCooking.com