Chicken Enchilada Casserole

• 4 (6 ounce) cans canned chicken, drained
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 teaspoons garlic salt
• 12 teaspoon oregano
• 14 teaspoon ground cumin
• 14 teaspoon sage
• 14 teaspoon chili powder
• 2 (4 ounce) cans green chilies, chopped
• 1 lb colby cheese, grated
• 14 lb monterey jack cheese, grated (I use Pepper Jack)
• 2 large onions, chopped
• 6 corn tortillas

1. Preheat oven to 375.
2. Grease bottom of a 2 1/2 quart casserole dish.
3. Mix together the cans of soup, and the next 5 ingredients.
4. Mix the cheeses together.
5. Sometimes I just use some grated Co-Jack (or Mexican) cheese instead of grating each kind separately.
6. Soften 3 of the tortillas in hot oil and place in the casserole dish.
7. Layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
8. Repeat layers.
9. Bake at 375 for 35 - 45 minutes, until cheese is melted and is beginning to brown.

chicken, cream of chicken soup, garlic salt, oregano, ground cumin, sage, chili powder, green chilies, colby cheese, cheese, onions, corn tortillas

Taken from www.food.com/recipe/chicken-enchilada-casserole-350243 (may not work)