Mom’s Mexican Chicken Tortilla Casserole (Julie’s recipe )

5 chicken breasts, cooked

1 small onion, chopped

2 cans cream of chicken soup

½-1 pt. sour cream

1 can green chilies

1 c. milk

8 oz. pkg. tortilla chips

1 lb. shredded Monterrey jack cheese

Cut chicken into bite-sized pieces.  Sauté onion:  Add soup, sour cream, green chilies, and milk.  Layer two times: tortilla, chicken, soup mixture, and cheese.  Use a 9 x 13 pan, greased.  Cover with foil.  Bake for 1 hour at 350.  Remove foil last 15 minutes.