Chicken Enchiladas

This recipe is very quick and easy. I assemble the enchilada in a lasagna fashion (so much faster) - traditional assembly works well too.

Recipe freezes well.

In a pan saute in 1 TBS oil:
3 cooked boneless, skinless chicken breasts, chopped
1/2 onion, chopped
1 jalapeno pepper, chopped

In a sauce pan combine:
1 can cream of chicken soup
1 can cream mushroom soup
1/2 cup chicken broth
additional small can of green chilis, if desired

Additional ingredients:
1 pkg corn tortillas
shredded cheddar/Colby jack cheese (or whatever kind you like)

Preheat oven 350 degrees. Spray 9x13 baking dish.

Layer 6-8 corn tortillas - it's ok to break them up
Spread 1/2 soup mix on top
Sprinkle layer of shredded cheese
Layer 6-8 corn tortillas
Spread 1/2 soup mix on top
Sprinkle layer of shredded cheese

Bake 20 minutes till cheese is bubbly.