Chicken Enchilada Casserole (From the kitchen of Gramma Taylor)

• 1 ½ to 2 lb. chicken breasts, cooked*
• 1 package flour tortillas, cut into triangles (sixths)
• 1 small onion, chopped
• 1 can chopped green chilies
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chicken broth (water + 1 tsp. bullion)
• 1 cup grated cheddar cheese
• 1 cup grated jack cheese

Chop chicken into ½-inch cubes, combine with sauces, chilies, broth and onion. Grate and Combine cheeses. Layer tortillas, sauce, and cheeses in a deep casserole dish. Top with cheese and tortilla wedges. Bake at 350° for 40 to 45 minutes.

*Or substitute a 3 to 4 lb. chicken, boiled with spices (1 tsp each: garlic, pepper, chili powder, a bay leaf, 1 small onion) and deboned.