Mexican Chicken Casserole

Ingredients
1 10 oz. can cooked white chicken meat, or 10 oz. cooked white chicken
1 10 oz. can cream of chicken soup
1 cup sour cream
1 4 oz. can chopped green chilies
1 Tablespoon oil
1 small onion, finely diced (approx. 1 cup)
1 pound sliced fresh mushrooms (or 2 large cans mushrooms-but fresh is much better!)
1 clove garlic, minced or 1/2 tsp. garlic powder
6 taco sized flour tortillas
1 10 1/2 oz. can cream of celery soup (save some for top-see recipe)
1 1/2 - 2 pounds shredded Monterey Jack / Colby cheese blend
salt and pepper to taste

Spray small lasagna pan with cooking spray and set aside. Preheat oven to 375 degrees in medium bowl, combine chicken, cream of chicken soup, sour cream and chilies until well blended. In a skillet, saute the diced onion, mushrooms, and garlic in oil until onions are translucent and mushrooms loose their moisture (about 8-10 minutes on medium) Season to taste with salt and pepper. In the prepared lasagna pan, lay 2 tortillas in bottom to cover. Sprinkle 1/3 of cheese over tortillas and top with the chicken mixture. Top with 2 more tortillas, 1/3 of cheese, and the onion-mushroom mixture. Add the last 2 tortillas and top with the can of cream of celery soup (save some soup for the top of casserole) and the balance of the cheese. Bake for 35-45 minutes until heated through and cheese is golden brown and bubbly. Absolutely delicious!