Chicken Enchilada Casserole

1 small onion, chopped
2 T. butter/margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1 4 oz. can chopped green chilies
8 chicken breast halves, cooked and chopped
12 corn tortillas
1 1/2 c. cheddar cheese

Saute onion in butter in a large skillet. Stir in soups, sour cream, green chilies and chicken. Set aside.

Spray a 9x13 inch casserole dish with cooking spray. Layer 1/2 of broken tortillas, chicken mixture and cheese in dish. Repeat. Bake at 350 degrees for 30 minutes.
Notes:

- We usually halve this recipe, simply because we STILL don't have a full-sized oven and are left to use our little toaster oven. When halving the recipe, I just omit of the mushroom soup. We're not big mushroom fans anyways.

- I usually like to use sharp cheddar cheese. You can use less cheese and still get super cheddar flavor.