½ Cup Onion, chopped
2 tsp Chili Powder
2 (10.75 oz.) Cans Condensed Cream of Chicken Soup
2 4-oz. Cans Diced Green Chiles, drained
½ Cup Light Sour Cream
12 6-inch Corn Tortillas
2-3 Cups Canned Chicken Breast, drained
2 Cups Light Cheddar Cheese
Preheat oven to 350°. Sauté onions in a small skillet until softened. Combine onion, chili powder, soup, chiles, and sour cream.
Spread ¾ Cup of Sauce into a greased 9×13″ pan. Arrange half of the corn tortillas over the sauce. Layer with half of the chicken, half of remaining sauce, and half of the cheese. Repeat layers.
Bake, covered, for 40 minutes or until heated through. Let stand for 10 minutes before serving.