Recipe for Chicken Enchilada Casserole

Chicken Enchilada Casserole
Recipe from Casseroles recipe box collection
1 TBSP vegetable oil
1 Cup chopped red onion
1 can (4oz) diced mild green chiles
2 cans (10oz Each) mild enchilada sauce
12 ounces shredded cooked chicken
2/3 cup sliced green onions
12 (6-inch) corn tortillas
¾ cup (3 oz) shredded Mexican cheese blend
Sour cream (optional)
Preheat oven to 350 degrees. Spray 2 ½ quart baking dish with non-stick cooking spray.
Heat oil in large skillet over medium heat. Add red onion and chiles; cook and stir for 4 to 5 minutes or until the onion is tender. Stir in enchilada sauce, chicken and green onions.
Place four tortillas in bottom or prepare baking dish. Spoon 2 Cups chicken mixture or tortillas; top with ¼ cup cheese. Top with four tortillas, 1 cup chicken mixture and ¼ cup cheese. Repeat with remaining four tortilla, chicken mixture and cheese. Cover with foil.
Bake 20 minutes. Uncover; bake for 10 minutes or until heated through. Let it stand 10 minutes before serving. Serve with sour cream, if desired.