Mexican Chicken Casserole - cooking recipe

Ingredients

1 onion, chopped
2 Tbsp. oil
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can chopped green chilies
1 (4 oz.) jar pimentos
1 1/2 lb. chopped cooked chicken
8 oz. Velveeta Mexican mild cheese
1 (12 count) pkg. corn tortillas
1 c. shredded Monterey Jack cheese

Preparation

Saute onion in oil in skillet until tender.
Add soups, green chilies, pimentos, chicken and Velveeta cheese.
Mix well. Cut tortillas into 1-inch squares.
Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese.
Bake at 375\u00b0 for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.