Chicken Enchilada Casserole
1 small onion, chopped
2 tablespoons margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 (4 ounce) can chopped green chiles
8 chicken breast halves, cooked and quartered
12 corn tortillas
1 1/2 cups Cheddar cheese
Sauté onion in margarine in large skillet.
Stir in soups, sour cream, green chiles 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.
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