Creamy Chicken Enchilada Casserole

Preheat oven to 350 F.

In a large family-sized skillet over medium heat, sauté onion in butter until tender. Add all of the remaining ingredients except tortillas, reserving 1 cup of the cheese for topping.

Heat on medium low until cheese is melted. While it’s heating, cut all of the tortillas into 4 pieces, this can be done quickly by cutting 5 at a time, using a pizza cutter. Remove soup mixture from heat once the cheese is melted and everything is heated through.

Spread a small layer of chicken cream mixture in the bottom of your 9×13 baking dish, followed by a layer of slightly overlapping tortilla triangles, about 10 of them. Repeat layers for a total of 4 tortilla layers, ending with the chicken cream mixture.

Add the reserved 1 cup of cheese to the top and bake at 350 F for 15–20 minutes.

Serve with chips and fresh salsa. Yum!