Instructions:

Chicken Chili Ole

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.

e 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.