Mexican Chicken Casserole

1/2 onion sliced
1 can diced green chilis
1.5 lb frozen, sliced, seasoned chicken breast
1/4 cup cream cheese
1 cup milk
1 cup chicken broth
1/4 cup green salsa
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar or Monterey jack

In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly