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Pour some enchilada sauce into the bottom of both cake pans (8
or 9-inch round pans). Put some sauce on a plate & dip a
tortilla into the enchilada sauce, covering both sides & placing
one in each pan. Spread 1/4 of the cream cheese mixture into
each pan, covering the whole tortilla (If you like it creamier use 2
pkgs of cream cheese instead of one; the layer will be pretty thin
just using one pkg). Sprinkle with chicken & onions. Repeat-
dipped tortilla, cream cheese, chicken & onions.
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