1 (3 lb.) chicken, cooked and boned
Salt
Pepper
Minced onion
Parsley
Paprika
1 med. onion, chopped
2 tbsp. butter
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
3/4 c. chicken broth
1 sm. can green chiles, chopped
12 tortillas
1 lb. grated Longhorn cheese

Simmer chicken in pot with water and spices. When tender, allow to cool and remove meat from carcass.

Saute onion in butter. Combine with soups, broth and green chiles, stirring. Add pieces of chicken and mix well.

In large baking dish, place a layer of tortillas, a layer of chicken sauce, and a layer of cheese. Repeat layering pattern until casserole is filled. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings.

SERVING SUGGESTIONS: Libby says, "This recipe is a fine supper when served with guacamole and a salad made with tossed greens or fresh fruit."