Chicken Enchilada Casserole

2 1/2 cups shredded chicken (I used rotisserie chckn, so good!)
1 SMALL onion chopped
1 10.75 oz can cream of mushroom soup (regular size)
1 10.75 can cream chicken soup (regular size)
1 soup can of milk
1/4 cup sour cream
1 4 oz. can diced green chilies
1/2 tsp. salt.
1/2 tsp pepper
1 1/4 cup shredded cheddar (the 1/4 is for topping)
1/4 cup shredded mozzarella
7-8 corn tortillas shredded

Preheat oven to 350.

Saute onion with your shredded chicken in a small amount of water until water dissolves. Mix all ingredients together minus the 1/4 cup shredded cheddar. Place mixture in a greased 11 inch casserole dish. Top with the 1/4 cup cheddar.

Bake at 350 for 30 minutes.

Ashlie's Notes: Next time I think I might do 2 cans of green chilies instead of just 1 for a little bit more kick =)