Chicken Enchilada Casserole

	1 tablespoon vegetable oil
	1 medium onion chopped
	2 1/2 cups cooked shredded chicken
	1 (7 oz.) can diced green chiles
	1 (1.25 oz.) package taco seasoning mix

	8 corn tortillas
	1 (15 oz.) can kidney beans drained
	2 (8 oz.) cups shredded cheddar cheese divided
	16 oz. salsa

Grease 13x9x2-inch baking dish.
Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.
Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.
Bake for 30 to 35 minutes @ 350° or until heated through and cheese is melted.

This recipe is also very good made with hamburger instead of chicken.