Chicken Enchilada Casserole

From "Favorites" Cookbook

1 pound chicken, cut into small pieces
1 onion, chopped
2 tbsp olive oil
2 (10 3/4-oz) cans cream of chicken soup
1 cup sour cream
1 (4-oz) can diced green chilies
2 cups grated Colby Jack or Cheddar cheese
1 (15-oz) package flour tortillas

Saute onion with olive oil in large frying pan over medium heat.  Add chicken pieces and cook thoroughly.  Stir in soup, sour cream, and chilies.  Stack tortillas and cut with a sharp knife into thin strips.  In a greased 9"x13" glass baking pan, layer half of the shredded tortillas, half of the chicken mixture, and half of cheese; repeat.  Bake for 30 minutes at 350 degrees.