Chicken Enchilada Casserole

5 boneless skinless chicken breasts, cubed and cooked

1 onion diced
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. corn tortillas
Big bunches grated cheese
1 can diced green chili (sm. or lg. to taste)
Salt, pepper & garlic to taste

Saute meat with onion and set aside.  Mix with enchilada sauce, soups, chicken, chili, garlic, salt and pepper; mix well. Layer sauce with tortillas and cheese leaving off last layer of cheese. Put cheese on top the last 5 minutes or baking. Cover and bake 45 minutes in 350 degree oven.

This freezes really well too - pull it out and defrost.  Cook for about an hour.