Chicken Enchilada Casserole

This is a good & easy recipe to make ahead and give to a friend. She can bake it at her home. Chicken Enchilada Casserole
6 cooked & deboned chicken breasts halves
12 corn tortillas cut into 1" strips
3/4 c. salsa
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 medium onion, chopped finely chopped
1 lb. cheddar cheese, shredded
1 (16 oz.) container sour cream
Cut chicken into small pieces and set aside. In a large bowl combine salsa, both soups, & onions. Spread 1/2 of salsa in bottom of 9 x 13" baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the remaining salsa mixture, half of the sour cream, half of the cheese. Repeat with the remaining ingredients. Cover & refrigerate overnight.
Uncover and bake 300 until heated through. About 1 hour.