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Chicken Enchilada Casserole

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  • 1 onion, chopped
  • 1/2 cup margarine
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (4 1/2-ounce) can chopped green chilies
  • 1 cup chicken broth
  • 6 to 8 flour tortillas, torn into bite-size pieces and divided
  • 4 pounds boneless, skinless chicken breasts, cubed
  • 1/2 pound Cheddar cheese, sliced

This recipe makes 6 servings.

Sauté onion in margarine in a heavy skillet until tender; add soups, green chilies and broth, mixing well.

Layer half the tortilla pieces in a 13" x 9" baking pan that has been sprayed with non-stick vegetable spray. Layer chicken, cheese slices and remaining tortilla pieces on top; pour on soup mixture.

Bake at 350 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork.

 
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