Enchilada Casserole

Enchilada Casserole

About 12 corn tortillas
1 small onion
1 can (28 oz.) green enchilada sauce
1 lb. chicken that has been cooked and shredded or cut into bitesize pieces
1 lb. cheddar cheese
Salt and pepper
Garlic powder ( a dash or two)

Saute onions; add meat and spices. Cut corn tortillas into fourths. In a 9”x13” pan layer, corn tortillas, meat/onion mixture, sauce and then cheese. Repeat ending with a layer of tortillas then sauce and cheese. Bake at 350 degrees for 20 min or until its bubbly. To serve top you’re your choice of : shredded lettuce, tomatoes, olives, sour cream and salsa. Serve with tortilla chips.