Simple Chicken Enchilada Casserole - cooking recipe

Ingredients

1 onion, chopped
4 ounces green chilies
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
4 cups cooked chicken
12 flour tortillas, torn into bite sized pieces
4 cups sharp cheddar cheese, shredded
1 (15 1/4 ounce) can black beans (optional)
salsa (optional)
black olives (optional)
sour cream (optional)

Preparation

Combine onion, green chilis, soups, and chicken together in a large bowl.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
Spread 1/3 of the soup mixture over the top.
Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.