2 Tablespoons butter
1/2 onion, diced
4 cups chopped cooked chicken
1 can (10 oz) green enchilada sauce
1 can (10.75 oz) cream of chicken soup
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon cumin
9 corn tortillas
2 cups grated Montery Jack cheese
2 cups gated Cheddar cheese (or instead of both cheese, 4 cups Mexican cheese blend)
Preheat oven to 350 degrees.
In saucepan over medium heat melt butter. Add onion and cook for 8 minutes, or until translucent. Set aside.
Fill a medium size bowl with water. Emmerse tortillas into the water. Set aside.
Mix the two cheeses together. Set aside.
In a medium bowl mix enchilada sauce, cream of chicken soup, green chilies, sour cream, garlic, and cumin. Reserve 1 cup, set aside.
Add chicken and onion to the remaining sour cream mixture.
Spray the bottom of a 9 inch by 13 inch baking dish. Spread the cup of reserved sour cream mixture evenly in baking dish.