Chicken Enchilada Casserole

From "The Best of the Best."

6 small corn or 3 large flour tortillas
1 onion, diced
2 tbsp. oil
4 oz. can green chilies, seeded & finely chopped (we use banana peppers)
1 can cream of mushroom soup
2 c. grated cheddar cheese
2 c. grated mozzarella cheese (or monterey jack)
1 c. salsa
3-4 c. cooked chicken cut into bite-sized pieces

Cut each tortilla into large bite-sized pieces. Saute onion in oil; add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a greased 1 1/2 quart (1.5L) casserole dish with half the tortilla pieces. Cover with 1/2 c. salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325 for 50-60 minutes. Let stand for 10 minutes. Serves 6.

*I like to add in my own layer of chopped bell peppers, corn and black beans to up the nutritional value and serve with fresh chopped tomatoes, lettuce and sour cream.