Chicken Casserole with Green Chilis

(adapted from lowcarbfamily.com, where it was based on a recipe from Jennifer Elloff)

8 cups cooked and shredded chicken (from about 8 leg quarters)

1 onion, finely diced

1 c mayonnaise

1-1/2 c sour cream

7 ounce can of green chilis, drained

3/4 t salt

Pepper to taste

1/2 t cumin

8 oz pepper Jack cheese, shredded

1/2 c Colby jack or cheddar cheese, shredded

Saute onion in olive oil until soft and carmelized. While the onion is cooking, combine mayo, sour cream, chilis, salt, pepper and cumin in a large bowl. Add sautéed onions, cooked chicken and pepper Jack and mix thoroughly. Spread evenly in a 9x13 baking dish. Top with Colby Jack or cheddar cheese. Bake at 350 for 30 minutes.