Chicken Enchilada Casserole

3-4 chicken breasts cooked and cubed
1 onion (chopped)
2 cans cream of chicken soup
1 large jar salsa(use mild or medium depending on personal taste)
3/4 bottle of green taco sauce
corn tortillas cut into 2 inch (or so) strips
1 lb monterey jack cheese (shredded)

Mix together the salsa, green taco sauce and cream of chicken soup in a bowl. In a 9x13 pan put down a layer of tortillas then the chicken, onion and a handful or so of cheese and then cover with half of the salsa mixture. Then put down another layer of tortillas, chicken, onion, cheese and salsa mixture. Cover with another layer of corn tortillas and cover with cheese. Bake in the oven at 350 degrees for thirty minutes or until bubbly.