Mary's Enchilada Casserole
3 cups boneless chicken breast, cut in bite-size pieces
1/2 cup onion, chopped
Minced garlic to taste
Oil
1 small package corn tortillas, torn into bite-size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild green chilies, chopped
1 can Rotel tomatoes, if desired (I don't)
Shredded cheddar cheese for topping
Brown the chicken breast and onions in a small amount of oil. Add
garlic to taste. Mix together with the remaining ingredients. Place in a
9-by-13-inch
pan and bake at 350 degrees till bubbly (about thirty minutes). Sprinkle
shredded cheese over the top and return to oven briefly to brown.
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