Simple Chicken Enchilada Casserole

• 1 onion, chopped
• 4 ounces green chilies
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 4 cups cooked chicken
• 12 flour tortillas, torn into bite sized pieces
• 4 cups sharp cheddar cheese, shredded
• 1 (15 1/4 ounce) can black beans (optional)
• salsa (optional)
• black olives (optional)
• sour cream (optional)

1. Combine onion, green chilis, soups, and chicken together in a large bowl.
2. Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
3. Spread 1/3 of the soup mixture over the top.
4. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
5. Repeat two more times.
6. Bake for 30 minutes at 350 F or until bubbly.
7. Top with salsa, black olives, and sour cream, if desired.
8. Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

onion, green chilies, cream of mushroom soup, cream of chicken soup, chicken, flour tortillas, cheddar cheese, black beans, salsa, black olives, sour cream

Taken from www.food.com/recipe/simple-chicken-enchilada-casserole-198828 (may not work)