Chicken Enchilada Casserole

Ingredients

• 1/2 cup onions, chopped
• 1 Tbsp. butter
• 1 can cream of mushroom soup
• 1 can enchilada sauce
• 1 lb. chicken, cooked and cut into small pieces
• 10 soft shell tortillas
• 1 package cheddar cheese, shredded (8 oz.)

Directions

Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.

By Robin from Washington, IA