Chicken Taco Pie

Okay, so I have tried this a few times and think it's absolutely delish! It's very easy and fast, and can be cut down for less portions easily. It's from my Lionhouse cookbook. And just a tip--I used plain yogurt instead of sour cream and it tastes just as good. Enjoy!

1 c chopped onion
2 Tbsp cooking oil
2 Tbsp. taco seasoning
1 & 3/4 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
3 cans cream of mushroom soup
1 & 1/2 c. sour cream (or plain yogurt)
3 c. cubed cooked chicken ( I also used canned chx and it tastes just as good!)
6-8 tortillas (I prefer corn for this recipe)
1 c. monterey jack cheese, shredded

In skillet, cook onion in oil until tender but not brown. Add seasonings, cream of mushroom, and sour cream. Heat and stir until smooth and warm. Add chicken. Grease 2-3 quart flat casserole dish and cover bottom of pan with torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 degrees until hot and bubbly. Make s 6-8 servings.