Chicken Tortilla Casserole

*From my dear friend, Pindy Mitts

3-4 cups cooked chicken, cut into small pieces (I use chicken leftover from a chicken roaster meal)
1 onion chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 C sour cream
4 oz can of green chilis
1/2 tsp garlic powder
3/4 C salsa
1 or 2 cups of shredded cheese (we like cheddar or monterrey jack)
1 bag tortilla chips

-Spray 9x13 pan
-Saute onion. Add soups, sour cream, green chilis, garlic powder, and salsa; stir well to combine everything
-Crush enough tortilla chips to cover the bottom of the 9x13 pan. Then layer the chicken, then the soup mixture, then cheese.
-Bake at 350 for about 45 minutes, until it is warmed through and the cheese is melted. Eat with remaining tortilla chips, or serve over rice.