CHICKEN ENCHILADA CASSEROLE

[QueenBeeGrannyJean]

6 SKINLESS BONELESS CHICKEN BREAST
2 CANS CREAM OF MUSHROOM OR CREAM OF CHICKEN SOUP
1 CAN CHICKEN BROTH
2 CANS GREEN CHILES - CHOPPED (OLD EL PASO) OR FOR SPICE ADD JALAPENO'S
½ ONION FINELY CHOPPED
1 LB MONTERREY JACK CHEESE
½ LB CHEDDAR CHEESE
1 PKG CORN TORTILLAS
BAKE CHICKEN FOR 45 MINUTES OR CUT UP CHICKEN AND COOK
IN SKILLET WITH A SMALL AMOUNT OF OIL. ONCE CHICKEN IS COOKED CUT INTO CHUNKY
PIECES. SET ASIDE THE BROTH FROM THE ACTUAL CHICKEN. PLACE CHICKEN
PIECES, CANS OF CREAM OF SOUP AND CHICKEN BROTH, CHILES/PEPPERS, ONIONS.
MONTERREY JACK CHEESE IN A SEPARATE PAN ON LOW SIMMER STIRRING
OCCASIONALLY. YOU KNOW ITS READY WHEN THE CHEESE MELTS. ALSO, IT IS
EASIER TO MELT WHEN YOU SHREAD THE MONTERREY JACK CHEESE.
YOU WILL NOW USE THE CHICKEN BROTH YOU HAD SET ASIDE. YOU WILL PLACE YOUR
CORN TORTILLAS IN THE BROTH TO GET THE TORTILLA SOFT. NOW YOU WILL START
TO LAYER IN YOUR CASSEROLE DISH.
LAYER AS FOLLOWS.
o TORTILLAS
o CHIKEN MIXTURE
o TORTILLAS
o CHICKEN MIXTURE
o TORTILLAS
o CHEDDAR CHEESE
BAKE AT 350 DEGREES FOR 40 MINUTES, ADDING MORE CHEDDAR CHEESE THE LAST 5 MINUTES