Green Chili Chicken Casserole

1 stick margarine (1/4 lb)
2 tablespoons oil for frying chicken
4 boneless and skinless breasts
1 can cream of mushroom soup
1 large can green chills, chopped
1 small carton sour cream
6 flour tortillas
1-3/4 pound Monterey Jack Cheese

Melt margarine in 9 x 13 inch casserole dish and set aside. In skillet, fry chicken breasts until light brown, then, cut up in 1/2 inch pieces. Next, in large bowl, mix chicken pieces, green chilies, sour cream and cream of mushroom soup. Grate Monterey Jack cheese and set aside. Dip 6 flour tortillas in casserole dish, coating both sides in melted margarine. Layer buttered tortillas, chicken mixture and half of the cheese. Repeat until all mixture is used, topping with cheese. Cover.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana