Granny's
Chicken Mexico Casserole
1 large onion chopped
1 4 oz can green chilies
1/4 cup butter
1 can condensed cream of chicken soup
1 51/3 ounces can evaporated milk
2 cups chicken broth
10 corn tortillas
1 10 oz can enchilada sauce
1 3 lb chicken, cooked, boned and diced
2 cups grated cheese
Sauté onions and chilies in melted butter. Add milk, soup and broth. Heat
enchilada sauce
dip tortillas into sauce to soften. In a 3 qt casserole layer the tortillas,
chicken,
half the cheese and soup mixtures. Top with rest of cheese >refrigerate
overnight.
Bake @ 350 F for 1 hour.
If we don't discipline ourselves the world will do it for us.
- William Feather