Source: Houston Junior League Cookbook

Chicken Enchilda Casserole
You are in for a spicy treat with this enchilada casserole.
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 45-60 minutes


1 about 3 1/2 pounds chicken, or equivalent in pieces of your choice
1 large onion, chopped
1 can (4 ounces) green chiles, seeded and finely chopped
1 can condensed cream of mushroom soup
1 cup cheese, Velveeta, grated
8 tortillas, cut each into 6 pieces

Cook chicken, remove skin and bones, and cut into large bite-sized pieces. Saute onion in small amount of oil. Add chiles, soup and half of the grated cheese. Cook slowly until cheese melts. Line a butteres 6 inch x 10 inch casserole with tortilla pieces. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with remaining grated cheese. Bake at 325 degrees for 45-60 minutes, until heated all the way through.