Chicken Enchilada Casserole

This dish is so simple and so delicious!  You can assemble it in advance and set it in the fridge until ready to bake.  Super easy!  Enjoy!
-1 medium onion, finely diced
-12 oz medium salsa verde
-1 (10 3/4 oz) can cream of chicken soup
-1 (10 3/4 oz) can cream of mushroom soup
-1/2 cup milk
-1 tsp garlic powder
-1 tsp ground pepper
-10 small flour tortillas
-2 chicken breasts, skinless, boneless, cooked and shredded
-1 lb shredded fiesta cheese blend
-sliced black olive, for garnish
-chopped green onions, for garnish
Preheat oven to 350 F.  Grease a 9x13 baking dish and set aside.
In a large bowl, combine the onion, salsa, soups, milk, garlic powder and pepper.  Mix until well combined.
Spread a thin layer of the soup mixture on the bottom of the prepared dish.  Layer half of the tortillas on top of that (break each tortilla into quarters).  Top with half of the shredded chicken, followed by half of the soup mixture.  Sprinkle with half of the cheese. 
Repeat layers: tortillas, chicken, soup mixture and cheese.
Bake in preheated oven for 45-60 minutes or until cheese is bubbly and golden brown.  
Remove from oven and let it rest for 5 minutes.  Top with olives and green onions.  Enjoy!