Posted by Annette 9/19/2001 5:24 pm

1 cup onion, chopped
2 tablespoons margarine
3 cups cooked, diced chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans (4 ounces each) diced chiles
2 tablespoons green hot pepper sauce
1 package (9 ounces) corn tortillas
1 cup chicken broth
16 ounces Chihuahua cheese, shredded or Monterey Jack
Fresh parsley for garnish

Preheat oven to 350 degrees. Grease a 2-quart casserole.

In large skillet heat the margarine and saute onion until tender. Add chicken, cream of mushroom and cream of chicken soups, chiles and green hot pepper sauce. Dip one-third of the tortillas into the chicken soup and cover the bottom of the prepared dish. Spread one-third of the chicken mixture over the tortillas and top with one-third of the cheese. Repeat, making three layers in all, ending with cheese. Bake for about 45 minutes. Garnish with fresh parsley.

Serves four to six.