• Flour tortillas
• 4 cups shredded chicken
• 1½ cups diced onions
• 2 cups shredded iceberg lettuce
• Toppings:
• salsa
• 1½ cups sour cream
• 1½ lbs Monterey jack cheese, grated or Mexican blend cheese
• Green Chili enchilada sauce
• Shredded lettuce

Preheat oven to 350º.

Spread about 1 cup of the sauce on the bottom of the dish and layer ½ of the tortillas over the sauce. Top the tortillas with half the chicken and ⅓ of the cheese. Sprinkle on half of the onions.

Repeat to make a second layer and top with the last cup of the sauce and the remaining cheese.

Bake 20 to 30 minutes until bubbly and lightly browned.