Layered Chicken Enchilada Casserole

Serves 6 

1 tbsp vegetable oil 

1 medium onion chopped 

2 ½ cups cooked chicken breast meat 

1 (7 oz can) diced green chillies 

1 package taco seasoning 

8 corn tortillas 

1 (15 oz) can kidney beans, drained 

2 cups shredded cheddar cheese 

1 jar salsa 

Preheat oven to 350. Grease a baking dish. 

Heat oil in large skillet. Cook onion, stirring occasionally until tender. Remove from heat. Stir in chicken, chillies and seasoning mix.

Layer half of the tortillas in baking dish. Top with chicken mixture, beans and 1 cup of cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.

Bake for 30 to 35 minutes or until heated through and cheese is melted.