Chicken Enchilada Casserole
1 pkg. Corn Tortillas
1 pkg. (2cups)Mexican Style Shredded Cheese
1 can Cream of Chicken Soup
Green Chiles (2 cans diced, or 8 oz. frozen chopped or 2 fresh roasted)
1/2 Sweet or Yellow Onion
Chicken (1 small can, or 1 cooked shredded, chicken breast or about 1 cup of shredded rotisserie chicken)
1/2 cup Milk
8 oz Sour Cream
Cook onion in olive oil until transparent. Add
cream of chicken soup, milk and green chiles. Cook on low for 5 minutes, stir in sour cream and remove from heat.
Layer bottom of casserole with quartered 1/3 of the corn tortillas, 1/2 of the soup mixture, 1/2 of chicken and 1/3 of the cheese.
Repeat layers ending with tortillas and cheese on top. Bake at 350 for 30 minutes.
Serve with shredded lettuce, tomatos and salsa.