Preheat your oven to 350°F (175°C).
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
In a large bowl, mix together the shredded chicken, green enchilada sauce, diced green chiles, sour cream, sautéed onions, and a pinch of salt and pepper.
Spread a thin layer of the chicken mixture on the bottom of a 9×13 inch baking dish.
Place 4 corn tortillas over the chicken mixture, overlapping as necessary.
Spread a third of the remaining chicken mixture over the tortillas, then sprinkle with a third of the cheddar and Monterey Jack cheeses.
Repeat the layers two more times, ending with a layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
How To Make Italian Stromboli
Boil Six Lemons, Drink the Liquid Every Morning: Astonishing Benefits Await!
Fiery Burnt BBQ Hot Dogs for the Ultimate Grilling Experience
Air fryer users, take note
Candace Owens Calls Out ABC News Anchors: “David Muir and Linsey Davis Are a Disgrace to Their Profession”
12 Family Secrets That Deserve a Screen Adaptation
Walking taco casserole
Don’t throw away damaged tomatoes: they have 4 useful uses
9 bedroom plants that will help you sleep better at night
