Chicken Enchilada Casserole 1

1 hen, cooked, deboned and chopped

2 cups cheddar cheese grated

1 dozen corn tortillas, cut into quarters and fried

Vegetable oil

1 onion, chopped

1 clove garlic minced

2 tbs margarine

1 can cream chicken soup

1 can cream mushroom soup

1 jalapeno pepper, chopped

1 tsp salt

Small carton sour cream

1 can Rotel tomatoes

Preheat oven to 350F. Saute onion and garlic in butter until tender. Add the soups, tomatoes, jalapeno pepper and salt. Stir until smooth and simmer for about 15 minutes. (A small amount of water may be added to this mixture).

Cut the tortillas into bite size pieces and fry in hot vegetable oil.

Place a layer of tortillas in buttered casserole, then layer of soup mixture, then layer of chicken. Repeat tortillas, soup mixture and chicken. Top with sour cream and cheese. Bake in oven 350F for 40 minutes, covered.

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Cajun Country -- New Iberia, Louisiana