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.
Very Easy Lemon Cake
3-Ingredient Butter Cookies
You Should Think Twice Before Cooking With Parchment Paper: Here’s Why
Primanti Br0s. L0ses Alm0st $20 Milli0n 0vernight Due T0 B0yc0tt
I found my aunties’ old cake recipe, thought it was lost forever, but it’s even better than I recall
His parents called to tell him they were going to send him a box.
