Creamy Chicken Enchilada Casserole

• 1/2 cups Onion, Chopped
• 2 Tablespoons Butter
• 16 ounces, weight Sour Cream
• 2 cans (10 3/4 Oz. Cans) Cream Of Chicken Soup
• 1 can (4 Oz. Can) Diced Green Chilies
• 2 cans (6.5 Oz. Cans) Sliced Mushrooms, 1 Drained
• 3 cups Cooked, Diced Chicken
• 3 cups Mexican Blend Shredded Cheese, Divided
• 10 whole Tortillas, Cut Into Quarters

1. Preheat oven to 350 F.
2. In a large family-sized skillet over medium heat, saute onion in butter until tender.
3. Add all of the remaining ingredients except tortillas, reserving 1 cup of the cheese for topping.
4. Heat on medium low until cheese is melted.
5. While its heating, cut all of the tortillas into 4 pieces, this can be done quickly by cutting 5 at a time, using a pizza cutter.
6. Remove soup mixture from heat once the cheese is melted and everything is heated through.
7. Spread a small layer of chicken cream mixture in the bottom of your 9x13 baking dish, followed by a layer of slightly overlapping tortilla triangles, about 10 of them.
8. Repeat layers for a total of 4 tortilla layers, ending with the chicken cream mixture.
9. Add the reserved 1 cup of cheese to the top and bake at 350 F for 1520 minutes.
10. Serve with chips and fresh salsa.
11. Yum!

onion, butter, cream, cream of chicken soup, green chilies, mushrooms, chicken, shredded cheese, whole tortillas

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-enchilada-casserole/ (may not work)