Mexican Chicken Casserole

• 1 onion, chopped
• 2 Tbsp. oil
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (4 oz.) can chopped green chilies
• 1 (4 oz.) jar pimentos
• 1 1/2 lb. chopped cooked chicken
• 8 oz. Velveeta Mexican mild cheese
• 1 (12 count) pkg. corn tortillas
• 1 c. shredded Monterey Jack cheese

1. Saute onion in oil in skillet until tender.
2. Add soups, green chilies, pimentos, chicken and Velveeta cheese.
3. Mix well. Cut tortillas into 1-inch squares.
4. Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese.
5. Bake at 375u0b0 for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.

onion, oil, cream of mushroom soup, cream of chicken soup, green chilies, pimentos, chicken, mild cheese, corn tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400876 (may not work)