Chicken Enchilada Casserole

1 lb cooked chicken, chunked
1 medium onion
1 cup Cookies Mild Taco Sauce
8 oz. shredded cheddar cheese
1 can cream chicken soup
8 corn tortillas

Mix chicken, onion and taco Sauce. Tear tortillas into chip size pieces. In large casserole dish alternate layers 2-3 times. Meat mixture, cheese, tortillas. Pour soup over the top of casserole. Top with remaining cheese and bake at 375º for 30-35 minutes. Serve with corn chips or avocado dip.