Simple Chicken Enchilada Casserole

I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  onion, chopped
• 4  ounces green chilies
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 4  cups  cooked chicken
• 12  flour tortillas, torn into bite sized pieces
• 4  cups sharp cheddar cheese, shredded
• 1 (15 1/4ounce) can black beans (optional)
•  salsa (optional)
•  black olives (optional)
•  sour cream (optional)

Directions

1. Combine onion, green chilis, soups, and chicken together in a large bowl.
2. Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
3. Spread 1/3 of the soup mixture over the top.
4. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
5. Repeat two more times.
6. Bake for 30 minutes at 350 F or until bubbly.
7. Top with salsa, black olives, and sour cream, if desired.
8. Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.