Chicken Enchilada Casserole

About 3 cups cooked de-boned chicken.
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped yellow onion
Approx. 1 can milk
1 can chopped green chilies
1 pkg. 12 corn tortillas, sliced in about 1 inch strips
2 C grated mild cheddar cheese

In 3 qt. pan combine the 2 cans of soup and the milk (it should not be too runny) add 1 cup of cheese and melt in soup mixture, add onion and green chilies.

Spray 3 qt. casserole dish with cooking spray and layer the soup mixture and then the strips of tortillas (making sure they fully cover the mixture) usually about 3 -4 times ending with mixture on top.

Cover with the other 1 C of cheese and cook in 350F oven for about 1 hour.