Chicken Enchilada Casserole 2

1 chicken, cut up
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp Cheddar cheese (2 cups or more)
Jalapeno pepper optional, sliced
Flour tortilla shells (about 15)
1 large onion cut and sauteed in margarine
1 tsp chili powder

Boil chicken with desired seasonings, keep broth. Debone chicken and cut into bite size pieces. Heat chicken, soups, sauteed onions and some broth to help mixture cook together, not too long, ingredients are already cooked). Spray 9x13 pan with pam. Place a layer of tortilla shells in pan lapping over the sides. Pour or spoon in meat mixture add peppers as desired. Sprinkle grated cheese over this layer. Cover with a layer of tortilla shells this does not have to go over the sides). Repeat layers.

This should make one pan. Always end with a layer of meat sauce, then sprinkle with cheese.

Bake at 350F until cheese is melted. Best if prepared a day ahead. Bake, cool and refrigerate.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana