Chicken Enchilada Casserole

1-10 ounce can cream of mushroom or chicken soup
1 small can green chilles, chopped
1/2 teaspoon salt
1 1/3 cups chicken broth
2 cups grated monterry jack cheese
1 cup chopped white or yellow onion
1 dozen flour tortillas cut into 1 x 2 inch strips (about the size of a stick of gum)
2 cups of cooked chicken, shredded or chopped

Preheat oven to 350. In a sauce pan combine soup, chilies, chicken broth and salt and heat through. Spray a casserole dish with nonstick spray or grease lightly. Start with chicken and layer: chicken, tortillas, cheese, onions, then sauce. repeat layers at least twice and then top with cheese. Bake for about 30-45 minutes until cheese is melted.

* This is a great dish. I found this recipe in a Lindon ward cookbook that we recieved as a wedding present. I usually serve this with a Mexican rice, tortillas, and all the fixins like lettuce, sour cream, guacamole etc. I think it is best the second day or you could make it a day ahead and then cook it. The juices get all soaked into the tortillas and it sets up better. It's great either way!

Enjoy -R!