Green Chili Chicken Casserole

The Record’s “Recipe of the Week”:
Green Chili Chicken Casserole by Mrs. Joey Wilke

1 small onion, chopped
12 corn tortillas, cut into fourths
Enough vegetable oil to fry tortillas
8 oz. sour cream
1 can cream of chicken soup
1 can diced tomatoes with green chilies
3 lbs. chicken, cooked, skinned, boned, cut into bite-size pieces
3-4 cups shredded cheese

Fry the onion and tortillas in vegetable oil until lightly browned. Watch carefully!!!

Mix the sour cream, cream of chicken soup, and tomatoes with chilies. Set aside.

In an oiled casserole dish layer the sauce, tortillas and onions, chicken, then cheese. Repeat the layers, ending with the sauce and cheese. Bake at 350° for 20-30 minutes.