Chicken Enchilada Casserole

1 lb chicken, cut into pieces and cooked or 1 can chunk chicken breast
1 onion, chopped
2 (103/4 oz) cans cream of chicken soup
1 cup sour cream
1 (4oz) can diced green chilies
2 cups grated Colby Jack or Cheddar Cheese
1 (15 oz) package flour tortillas

Combine cooked chicken, cream of chicken soup, sour cream and chilies in bowl. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9x13 glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 min at 350

Recipe from my ward cookbook