Chicken Tortilla Bake

3 cups cooked chicken, chopped
2 cans cream of chicken soup
1 can diced tomatoes
1 can of diced green chiles (4 oz.)
12 corn tortillas, chopped into small pieces
1 tablespoon oil
1/2 white onion, diced
Shredded cheddar cheese

Preheat that oven of yours to 350 degrees F. In a large mixing bowl, combine the cream of chicken soup, diced tomatoes and green chiles. On the stove, sautee the onions in the oil until translucent. Add to the soup mixture. In a medium-sized casserole dish, take 1/3 of the chopped corn tortillas and place on the bottom. Add 1/2 the chicken, then 1/2 the soup mixture. Repeat once more, then top with the remaining 1/3 of chopped corn tortillas. Bake in the oven for 40 minutes. Take out the casserole and add as much cheese on top as your heart desires. Broil on high until the cheese is bubbly and beginning to brown. Careful- you don't want to burn the cheese!

We served this with refried beans and sour cream. Some guacamole would have been nice as well. Let's say is was soooo good, that my little one had 3 helpings. Bomb shizzle.