Chicken Enchilada Casserole
1 1/2 cups diced cooked chicken
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 cans cream of something soup (mushroom, chicken, celery, broccoli, etc.)
3/4 soup can milk
1 small can diced chilies
3 to 4 Flour tortillas (tear up into small pieces or cut in small pieces)
2 cups each jack cheese, and cheddar cheese
Preheat oven to 350 degrees F.
Saute onion and garlic in oil until tender but not browned. Stir in chicken, 2 cans cream of something soup, milk and small can diced green chilies (not jalapenos). Cook over medium heat, stirring occasionally until bubbly.
Spoon just enough of mixture into 9X13 pan to barely cover the bottom of the pan. Cover with flour tortillas. Spoon more sauce mixture over tortillas, then sprinkle generously with grated cheese. Cover with flour tortillas. Repeat layers ending with cheese on top of tortillas.
Bake covered for 35 minutes in 350 degree F oven. Remove covering and bake additional 5 minutes. Serves 4