Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (3 1/2 lb.) chicken, cooked and cubed
1 can green chilies, seeded and chopped
1 c. grated Velveeta cheese
1 large onion
1 can cream of mushroom soup
8 tortillas, cut in 6 pieces

Preparation

Saute onion in oil.
Add chilies and half of the cheese.
Cook slowly until cheese has melted.
Line a 5 x 7-inch casserole with tortillas.
Layer with chicken and cheese.
Top with rest of cheese.
Bake at 375\u00b0 for 45 to 60 minutes.
Serves 4 to 6.