Chicken Enchilada Casserole - cooking recipe

Ingredients

2 cans cream of mushroom soup
1 can (4 oz.) diced green chilies
4 Tbsp. chopped onion
1 c. cooked or canned chicken
3 Tbsp. salsa
1/2 round Colby Jack cheese, grated
4 to 6 flour tortillas (burrito size)

Preparation

Make a sauce with the cream of mushroom soup, green chilies, onion, chicken and salsa.
Layer in 2-quart baking dish tortillas (may be torn into pieces), sauce and grated cheese.
Bake at 350\u00b0 until brown and bubbly for 20 to 30 minutes.