Chicken Enchilada Casserole

A twist on the traditional enchilada and old fashion casserole...mix them together and you have enchilada casserole. YUM.

2 1/2 to 3 cups cooked & shredded chicken
1 onion, diced
1 tablespoon olive oil
2 cans cream of chicken soup
1 cup sour cream
9 - 10 flour tortillas
3 cups grated cheese (cheddar & jack)
Salt and pepper to taste

Start with 9 - 10 flour tortillas - stack 'em up.
 Cut them in half...
 Slice into thin strips.
 Keep the two piles separated.
 Layer one pile on bottom of 9" x 13" greased casserole dish.
Meanwhile, cook diced onion and oil on medium heat for about 5 minutes, or until softened. Add about 1/8 teaspoon kosher salt and fresh ground pepper.
 Lower heat.
To the cooked onions add shredded chicken, 2 cans cream of chicken soup and sour cream. Stir together well. Remove from heat.
 Layer half of the chicken mixture on top of tortillas strips.
 Add half of grated cheese on top of chicken mixture.
 Repeat layers.

Bake @ 350 degrees for 30 minutes.

Top each serving with (or serve on the side) sour cream and your favorite chips and salsa.