Chicken Enchilada Casserole

4 boneless/skinless chicken breasts
1 pkg corn tortillas
2 cans of cr. of chicken soup
1/2 small onion chopped (optional)
2-3 cups shredded cheese
7 oz (small can) of salsa verde
4 oz can of green chiles

Broil or bake chicken until cooked ( I prefer cooking bags with a little water!) Shred or cube. Mix soup, salsa verde, green chiles, and chicken in a large bowl.
Tear corn tortillas into 1/3ths (pie shaped pieces) and arrange tortillas on bottom of 9 x 13 pan. Spoon a thin layer of soup mixture over the tortillas and top with cheese. Repeat until mixture is gone. Bake at 350 for about 30 mins or until bubbly