1 (10.75 ounce) Cream of Chicken soup
1 (10.75 ounce) Cream of Mushroom soup
1 cup chopped onion
1 (4 ounce) can diced green chile's
2 cups sour cream
12 corn tortillas*
1 cup canola oil
4 cups cooked, chopped chicken
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Combine soups, onion, green chile's and sour cream. Heat 1 cup oil in large skillet. Cook tortillas briefly, one at a time for about 20 seconds on each side. Drain on paper towels. Cut tortillas into fourths. In a greased foil baking pan, make the following layers, using half for both layers; tortillas, chicken, cheese, sauce. Repeat layers. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered for 60 minutes at 350. Uncover. Top with more shredded Cheddar cheese. Bake 10 minutes. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives and salsa.
*Corn tortillas will turn mushy and fall apart if they are not cooked before freezing in this recipe.