Chicken Enchilada Casserole

• 1 package Corn Tortillas
• 1 rotisserie Chicken from your local grocery store
• 1 package of sharp cheddar shredded cheese
• 1 package or block of Monterrey jack cheese
• 1 can diced green chilies
• 1 small container of sour cream
• 1 can of cream of chicken soup
• 1 small onion

Instructions

1. Place oil in pan and fry corn tortillas rest on paper towel to remove oil.
2. Remove chicken from bone and shred
3. Dice onion
4. Drain can of chilies
5. Blend sour cream, soup, chili’s, onion, shredded chicken together.
6. Grease 13×9 pan
7. Layer corn tortillas creamed mixture, cover with cheese, repeat.
8. Top with the last of cheese
9. Bake at 350 degrees for 20 – 30 minutes until bubbly and the cheese is melted and lightly browned.