Chicken Enchilada Casserole

4 chicken breasts, 1 small onion chopped fine, 1 10.75 oz can cream of mushroom soup, 1 10.75 oz can cream of chicken soup, 1 soup can milk, 1 4oz can dices green chiles, salt and pepper, 1 1/2 cup shredded cheese, and 1 dozen corn tortillas torn in quarters Directions: Cook chicken with onion in a small amount of water. Cool and break into small pieces. Mix in remaining ingredients except cheese and tortillas adding salt and pepper to taste. In a large casserole dish, form layers of tortilla pieces, chicken mix, and cheese. Bake at 350 degrees for 30-45 minutes. Makes 6-8 servings.