Chicken Enchilada Casserole

4 whole chicken breasts, cooked and chopped
1 (12-ounce) package corn tortillas, cut into small pieces
1 pound cheddar cheese, grated
1 small onion, grated
1 pint sour cream (2 cups)
1 can cream of mushroom soup
1 can cream of chicken soup

Grease a 9x13-inch baking dish. Layer half of the tortilla pieces in the bottom of the dish. Layer half of the cooked chicken on top of tortillas. In a separate bowl, mix sour cream, both soups and onion. Pour half of soup mixture over the chicken layer. Repeat the layers and top with shredded cheese. Bake covered with foil in a 350 degree oven for one hour. During the last 10 minutes of baking remove foil.

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