Chile Verde Chicken Enchilada Casserole
3-5 chicken breasts, boneless
1 medium onion, chopped
3 TBSP margarine
1 10 oz can cream of chicken soup
1 10 oz can cream of mushroom soup
1¾ cup chopped green chile, drained
½ cup broth saved from chicken (I just used Ã‚Â½ cup canned chicken broth)
1 12 ct. pkg corn tortillas
1 lb cheese, grated (cheddar, jack or mixture)
Boil chicken, cool and shred (save broth)
Preheat oven to 325 F
Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir
Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13 pan.
Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
Bake 30-40 min until very hot, bubbly and slightly browned.