Chicken Enchilada Casserole

Chicken Enchilada Casserole

Serves 10-15 people

2 Large whole chickens
1 (12 oz) tub sour cream
2 Large onions, diced
40-60- white corn tortillas
1 jar pickled jalapeno peppers,
diced 1 lb mild cheddar cheese, grated
1 Tbsp margarine
1 lb Monterey Jack cheese, grated
5 cans cream of chicken soup

Preheat oven to 350 degrees.
Boil and debone chickens.
Retain 2 quarts broth in sauce pan.
Shred chicken.
Dice onions and 3 jalapenos.
Saute onions and jalapenos in margarine and 3 Tbsp juice from jalapenos.
Add cream of chicken soup, sour cream, and chicken meat.
Cook two minutes over medium heat.
Heat chicken broth in sauce pan.
Dip tortillas in broth to soften and put one layer of tortillas in bottom of
large roasting pan.
Put approximately 3/4" layer of sauce mixture over tortillas.
Add a thin, even layer of both cheeses.
Layer tortillas, sauce, and cheeses again and continue until all sauce is used.
Finish with remaining cheeses.
Bake uncovered 45 minutes.