Tortilla Chicken

Tortilla Chicken

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.