Chicken Enchilada Casserole - cooking recipe

Ingredients

4 chicken breast halves
1 small onion, chopped
1 can cream of chicken soup
1 can Ro-Tel tomatoes (not drained)
1/3 lb. Monterey Jack cheese, grated
1/2 to 3/4 c. sour cream
1 c. Cheddar or Colby cheese, grated
6 to 8 corn tortillas, cut in quarters (do not fry them)

Preparation

Simmer chicken; bone, skin and shred.
Saute onion in 1 tablespoon butter.
Add soup, tomatoes and Jack cheese.
Cook slowly until cheese melts.
Add chicken.
Make 2 layers of each ingredient in a 7 x 11-inch pan or 8 x 8-inch pan:
tortillas (overlap), chicken mixture, Cheddar cheese (optional first layer), tortillas, cream chicken and Cheddar cheese.
Top with the Cheddar cheese the last 5 minutes.
Bake at 350\u00b0 for 1 hour if cold and for 30 minutes if warm.