Chicken enchiladas #1

Yield: 8 Servings

Measure Ingredient
1 large Onion; chopped (up to)
3 tablespoons Butter
1 can Cream of mushroom soup
1 can Cream of chicken soup
½ cup Chicken broth
1 can (small) Rotel tomatoes and green chiles
1 Chicken; cooked and deboned
1 pack (small) tortilla chips
¾ pounds Sharp cheddar cheese; grated

Brown onions in butter. Combine with soups, broth and tomatoes. Add chicken; mix well. Butter baking dish. Layer tortilla chips, chicken sauce, cheese. Repeat these layers. Bake for 30 minutes at 325 degrees. Serves 8 to

10.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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