Chicken Enchilada Casserole

JULIE ROYLE

1 pound chicken, cooked and shredded

1 onion, chopped

2 tablespoons olive oil

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream

1 (4-ounce) can diced green chilies

2 cups grated Colby Jack or Cheddar cheese

1 (15-ounce) package flour tortillas

Sauté onion with olive oil in large frying pan over medium heat. Stir in soup, sour cream and chilies and heat thoroughly. Add shredded chicken and remove from heat. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9" x 13" glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 minutes at 350°.