Chicken Enchilada Casserole

• 6 small corn tortillas
• 1 Spanish onion, diced
• 2 tablespoons oil
• 4 ounces green chilies, seeded and chopped
• 1 (10 ounce) can low-sodium cream of mushroom soup
• 2 cups grated light cheddar cheese
• 2 cups grated light mozzarella cheese
• 1 cup salsa
• 3 -4 cups cooked chicken, cut into bite size pieces

1. Cut each tortilla into 6 pieces.
2. Saute onion in oil.
3. Add chilies, soup and half of the grated cheeses.
4. Cook slowly until cheese melts.
5. Line a buttered 1 1/2 quart casserole with half the tortilla pieces.
6. Cover with half the chicken, then half the cheese sauce.
7. Repeat layers.
8. Top with the remaining grated cheeses.
9. Bake at 325 for 50-60 minutes.
10. Let stand for 10 minutes before serving.

corn tortillas, onion, oil, green chilies, cream of mushroom soup, grated light, grated light mozzarella cheese, salsa

Taken from www.food.com/recipe/chicken-enchilada-casserole-26681 (may not work)