Chicken Enchilada Casserole

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 - 2 1/2 cups shredded cooked chicken
• diced green chilis, to taste
• 1 package taco seasoning mix
• 8 corn tortillas
• 1 (15 ounce) can kidney beans (drained)
• 2 cups shredded cheddar cheese (divided)
• 2 cups salsa (or to taste)

1. Preheat oven to 350.
2. Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
3. Remove from heat.
4. Stir in chicken, chiles and seasoning mix
5. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
6. Layer with remaining tortillas. Top with salsa and remaining cheese
7. Bake for 30 to 35 minutes or until heated through and cheese is melted

oil, onion, chicken, green chilis, taco, corn tortillas, kidney beans, cheddar cheese, salsa

Taken from www.food.com/recipe/chicken-enchilada-casserole-81254 (may not work)