Creamy Chicken Enchilada Casserole

2 cans cream of chicken soup
1 pint sour cream
1 med. onion or 1 tsp onion powder
1 4oz can diced green chiles
3-4 boneless, skinless chicken breasts, cooked and cubed or shredded
6 to 8 flour or corn tortillas, cut into bite-sized pieces
2 to 3 cups grated cheese (cheddar and or monterey jack or whatever combo you'd like)

Heat oven to 350 degrees. Mix soups, sour cream, onion (or powder), and green chiles in a large bowl. Gently add chicken and stir just until combined. Place half tortilla pieces in bottom of greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake uncovered 30 to 45 minutes or until bubbly and heated through.