Chicken Enchilada Casserole

1 pound chicken, cut into small pieces

1 onion, chopped

2 tablespoons olive oil

2 (10 3/4-ounce) cans cream of chicken soup

1 cup sour cream

1 (4-ounce) can diced green chilies

2 cups grated Colby Jack or Cheddar cheese

1 (15-ounce) package flour tortillas

1. Saute onion with olive oil in large frying pan over medium heat.  Add chicken and cook thoroughly.

2. Stir in soup, sour cream and chilies.

3. Stack tortillas and cut with a sharp knife into thin strips.

4. In a greased 9" x 13" glass baking dish, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. 

5. Bake for 30 minutes at 350 degrees.