chicken enchilada casserole

6 tortillas
1 large onion, diced
2 tbsp oil
4 oz can green chilies, chopped
1/2 cup red peppers diced
10 oz can cream of mushroom soup
1/2 - 1 cup grated carrot (I use a hand blender)
2 cups grated cheddar cheese
2 cups grated mozza cheese
1 cup salsa
3 cups cooked chicken cut into bite sized pieces

Cut each tortilla into 6 pieces
Saute onion in oil
Add carrot, peppers, soup and half the grated cheeses
Cook slowly until the cheeses melts
Line a greased casserole with half the tortilla pieces
Cover with 1/2 cup salsa
Layer with half the chicken, then half the cheese sauce
Repeat layers
Top with remaining cheeses
Bake at 325 degrees for 45 minutes
(I make a double batch for more than 4 adults)
Co