Green Chile Chicken Enchilada Casserole - cooking recipe

Ingredients

5 -6 boiled chicken breasts, shredded
1 (14 ounce) container sour cream
2 (12 ounce) cans condensed cream of chicken soup
3 (7 ounce) cans diced green chilies
1 white onion, finely chopped
6 cups shredded monterey jack and cheddar cheese blend
10 large flour tortillas

Preparation

Preheat oven to 350 degrees.
Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
Salt and pepper the mixture to taste.
Grease all sides of an 8x8 paking pan.
Put a layer of tortillas in the bottom of the pan.
Spread on a layer of the chicken mixture about 1/2 inch thick.
Sprinkle on a thin layer of cheese.
Repeat until pan is full ending with a good covering layer of cheese.
Cover pan with aluminum foil and bake for 35 minutes.
Uncover and bake for 10 more minutes or until cheese starts to brown a little.
Let stand for 10 minutes and then serve.
Enjoy!