1
Heat a medium skillet to medium high heat.
2
Add 1 tablespoon olive oil.
3
Add 1/4 cup diced Yellow Onion.
4
Saute Onion until translucent.
5
Add Cream Cheese and Enchilada Sauce.
6
Reduce heat to medium and stir frequently until Cream Cheese is melted.
7
Add Cooked Chicken, mix well.
8
Spray a large casserole with cooking spray.
9
Cut all 16 Corn Tortillas in half.
10
Line bottom of casserole using 4 Tortillas.
11
Spread 1/3 of chicken mixture on Tortillas.
12
Make another layer using 4 Tortillas.
13
Spread 1/2 of remaining chicken mixture on Tortillas.
14
Make another layer using 4 Tortillas.
15
Spread remaining chicken mixture on Tortillas.
16
Top evenly with remaining 4 Tortillas.
17
Sprinkle evenly with 2oz. Colby Jack Cheese.
18
Cover with foil and bake at 350 for 35 minutes.
19
Uncover and bake for another 5-10 minutes until bubbly and slightly browned on top.
20
Remove to cooling rack and let sit for 8 minutes.
21
Cut into 10 servings.
22
Can be topped with lettuce, salsa and sour cream if desired.