Chicken Enchilada Casserole

1 cup sour cream
2 cans cream of chicken soup
1 medium can diced green chilis
5-6 chicken breasts, cooked and cubed/shredded
1/2 onion, chopped

In a large greased 9 x 13 baking dish, spread out a thin layer of tortilla chips. Then spread half of the chicken mixture, then layer with 1 cup of shredded cheddar cheese. Repeat once more using a little more tortilla chips the second time. Top the other half of the chicken mixture with another cup of cheese. Bake uncovered at 350 for 40 minutes.

This casserole is delicious, and even better when each serving is topped with this black bean and corn salsa.