Preheat oven to 400 degrees.
In a large skillet, heat oil over med-high heat until oil hot and smoking. Season chicken with salt and pepper and add to skillet. Cook until chicken cooked through, about 5-8 minutes, stirring frequently. Remove chicken from skillet and tent to keep warm.
While chicken cooking, chop onion (need about 1/2 C chopped.)
After chicken cooked, using the same skillet, melt butter over medium heat. Add onions and cook until tender, about 5 minutes, stirring frequently. Remove from heat and mix in cream of chicken soup, sour cream, and cumin.
Spray a 9x12 baking dish with nonstick cooking spray. Spread 4 tortillas across bottom of the dish. Spread tortillas with half of the green chilies, half of the chicken, half of the soup mix, half of the Cheddar cheese, and half of the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
Bake for 15 minutes or until casserole bulling and cheese melted.
Ingredients
Directions
Preheat oven to 400 degrees.
In a large skillet, heat oil over med-high heat until oil hot and smoking. Season chicken with salt and pepper and add to skillet. Cook until chicken cooked through, about 5-8 minutes, stirring frequently. Remove chicken from skillet and tent to keep warm.
While chicken cooking, chop onion (need about 1/2 C chopped.)
After chicken cooked, using the same skillet, melt butter over medium heat. Add onions and cook until tender, about 5 minutes, stirring frequently. Remove from heat and mix in cream of chicken soup, sour cream, and cumin.
Spray a 9x12 baking dish with nonstick cooking spray. Spread 4 tortillas across bottom of the dish. Spread tortillas with half of the green chilies, half of the chicken, half of the soup mix, half of the Cheddar cheese, and half of the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
Bake for 15 minutes or until casserole bulling and cheese melted.