2 (14 oz.) cans cream of chicken soup
1 c. sour cream
2 (4 oz.) cans diced green chilies
8 to 10 (8-inch) corn tortillas
4 c. shredded cooked chicken
1 c. chopped onion
12 oz. shredded Monterey Jack cheese
salt and pepper to taste

Preheat oven to 350°F. Heat soup and green chilies in a medium saucepan over medium heat. Dip 3 tortillas in mixture and place in bottom of 9 x 13 baking dish sprayed with nonstick cooking spray. Top with third of chicken, onion and cheese. Repeat, making 3 more layers, ending with cheese. Pour remaining soup with chilies and sour cream over casserole.

Bake 30 to 45 minutes or until bubbly and hot.