This recipe is from a ward cookbook but my mom spiced it up a bit. Way good!
1c. chopped onions
2T. cooking oil
2 T. taco seasoning (to taste)
1 ¾ T. chili powder
1 t. salt
¼ t. pepper
3 cans (10 ½ oz.) cream of mushroom soup
1 ½ c. sour cream
3 c. cubed, cooked chicken
6-8 tortillas
1 c. Monterey Jack cheese, shredded
1 can chopped green chilies
1 can Rotel tomatoes
Iceberg lettuce
DIRECTIONS
In a skillet, cook onions in oil until tender, but not brown. Add seasonings, cream of mushroom soup, and sour cream. Heat and stir until smooth and warm. Add chicken.
Oil a 2-3 quart flat casserole and cover the bottom with torn-up tortillas (oiled). Spread half the chicken mixture on tortillas. Top with additional oiled tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake in 350 oven until hot and bubbly. Serve with rice and chopped iceburg lettuce. Makes 6-8 servings.
**Cut back on the fat by not oiling the tortillas.
–Melanie
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