Enchilada Casserole

Poor memory on my part necessitated a substitution in my usual enchilada casserole. We liked the results so well, we may not go back!

Easy Enchilada Casserole

1/2 recipe of Mango Salsa Chicken (I used 1 lb. boneless skinless thighs, and 1 whole boneless, skinless chicken breast-about one pound.)
1 package corn tortillas (12)
1/2 onion, chopped
1 can cream of mushroom soup (I buy the organic kind that doesn't have MSG in it)
1 cup mild salsa
2 cups shredded mild cheddar (or pepper jack if you prefer more heat)

In medium sized bowl, mix soup and salsa until smooth. Spray or lightly oil 9X13 glass baking dish. Pour about 1/2 cup of soup mixture in bottom of dish and spread around to prevent sticking. Dip corn tortillas in remaining soup mixture, tearing to fit shape of the dish. Evenly distribute layers in this order: Sauce, dipped tortillas, chicken, dipped tortillas, 1/2 cheese, chicken, all of the chopped onions, dipped tortillas, chicken and remaining sauce. Sprinkle the rest of the cheese over the top and bake in preheated (350 degrees F) oven for about 35 minutes.