Chicken Enchilada Casserole 4

1 chicken, cut up (or with elected parts)

1 large onion, cut up, sauteed in tablespoons Parkay margarine

1 can cream of mushroom soup

1 can cream of chicken soup

1 teaspoon chili powder

2 cups sharp Cheddar cheese

15 flour tortilla shells

Jalapeno peppers, sliced, to taste

Vegetable spray

Salt, pepper, onions, bell pepper, to taste, optional for boiling chicken

Preheat oven to 350F. Boil chicken with desired seasonings 30-45 minutes. Keep some broth. Debone chicken and tear into bite-sized pieces. In medium sauce pan, combine sauteed onions with soups, chili powder and some broth. Mix together and add meat. Spray 9 x 13 inch pan with vegetable spray. Place first layer of tortilla shells in pan, overlapping the sides of pan. Spoon layer of meat mixture, jalapeno peppers; repeat layer of tortilla shlells; sprinkle with cheese. Repeat layers, ending with cheese as final layer. Bake until cheese melts (about 15 minutes). Cut into squares; allow to cool.

Serves 6-9.

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Cajun Country -- New Iberia, Louisiana