Green Chile Chicken Enchilada Casserole

• 5 -6 boiled chicken breasts, shredded
• 1 (14 ounce) container sour cream
• 2 (12 ounce) cans condensed cream of chicken soup
• 3 (7 ounce) cans diced green chilies
• 1 white onion, finely chopped
• 6 cups shredded monterey jack and cheddar cheese blend
• 10 large flour tortillas

1. Preheat oven to 350 degrees.
2. Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
3. Salt and pepper the mixture to taste.
4. Grease all sides of an 8x8 paking pan.
5. Put a layer of tortillas in the bottom of the pan.
6. Spread on a layer of the chicken mixture about 1/2 inch thick.
7. Sprinkle on a thin layer of cheese.
8. Repeat until pan is full ending with a good covering layer of cheese.
9. Cover pan with aluminum foil and bake for 35 minutes.
10. Uncover and bake for 10 more minutes or until cheese starts to brown a little.
11. Let stand for 10 minutes and then serve.
12. Enjoy!

chicken breasts, sour cream, condensed cream, green chilies, white onion, shredded monterey, flour tortillas

Taken from www.food.com/recipe/green-chile-chicken-enchilada-casserole-103537 (may not work)