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Chicken Enchilada Casserole
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small onion, chopped
tablespoons margarine
can cream of mushroom soup
can cream of chicken soup
cup sour cream
(4 ounce) can chopped green chiles
chicken breast halves, cooked and quartered
2 corn tortillas
1/2 cups Cheddar cheese
Sauté onion in margarine in large skillet. Stir in soups, sour cream, green chilies and chicken; set aside.
Spray a 9 x 13−inch casserole with cooking spray. Layer 1/2 of broken tortillas, chicken mixture and
cheese; repeat layers. Bake at 350 degrees F for 30 minutes.
Chicken Enchilada Casserole
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