Green Chile Chicken Enchiladas

This is more a casserole than actual enchiladas, but was easy and tasty. I adapted it from a Kill the Gluten recipe.

1 can of cream of chicken soup
8 oz sour cream
1 small onion, diced
1 (16 oz) jar green salsa (I used 3/4 jar)
1 (4 oz) can green chilies
2 cups chicken breast, cooked and shredded (I used 1 can)
2 cups cheddar cheese, grated
1 dozen corn tortillas

-Mix soup, sour cream, salsa, green chiles, and onion (I sauteed mine first) in a large bowl .
(I mixed my chicken in as well)
-In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times.
-Cover with foil and bake in a 350 oven 30 minutes, or until heated through.