Chicken Enchilada Casserole

• 1 lb chicken, cut into small pieces (5-6 chicken breasts) - I season with Montreal Steak Seasoning
  
• 1 onion, chopped
• 2 Tbs olive oil
• 2 (10 3/4 oz) cans cream of chicken soup
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 2 cups grated colby jack cheddar cheese
• 1 (15 oz) package flour tortillas (can use corn tortillas too)

Preheat oven to 350 degrees.

Saute onion with olive oil in large frying pan over medium heat. Add chicken pieces and cook thoroughly. Remove from heat. Stir in soup, sour cream, and chilies. Stack tortillas and cut with sharp knife into thin strips. Add to chicken mixture and mix until coated. In a greased 9x13 pan, layer half of chicken mixture, and half of cheese; and repeat. Bake uncovered for 30 minutes or until golden and bubbly.

Serve with lettuce, tomato, sour cream, guacamole/avacado, tortilla chips and salsa

Express cooking directions: season and bake chicken until cooked. In a large mixing bowl, add soup, sour cream, chilies, diced tortillas, 1 1/2 cups of cheese. Dice up cooked chicken and add to the mixture. Pour into greased 9x13 pan. Sprinkle with remaining cheese and bake 30 min or until golden and bubbly.