My Mom's Chicken Enchiladas

Note this is MY mom's enchilada's. My mom is the offspring of two Idahoans, so this recipe is a little not authentic. She has lived in New Mexico most of her life though, so does know what she's talking about. In New Mexico, we often do layers instead of rolled enchiladas though. I like that for two reasons: 1.) I like being different 2.) we're talking 100x's easier. I do deviate from my mom's recipe a little as noted because Heaven forbid I follow directions verbatim.

1 can cream of mushroom soup (I use Healthy Request and it's still good)
1 can cream of chicken soup (again, I use Healthy Request)
1 cup milk or 1 cup chicken broth (hey, I used Healthy Request, so milk's okay, right?)
1 medium onion, chopped
1 - 4 oz. can chopped Hatch green chili (only Hatch? YES)
2 cups cooked chicken (recipe calls for diced, but I like shredded)
12 corn tortillas
cooking oil
3 cups cheddar cheese

Combine the soups, milk/broth, onion, chili, and chicken in a large saucepan to warm through. Next, the tortillas need to be softened. Either fry very briefly (just until soft) in a little cooking oil, or simply dip in the sauce after it's warmed. I ALWAYS dip in the sauce because it's easier and uses fewer pans. Very lightly spray a 9x13 pan with cooking spray. Layer the tortillas, sauce, and cheese in the pan. Repeat until all of the sauce and cheese are gone. The sauce to tortilla ratio doesn't always come out perfectly for me, so use some judgment if needed. Bake at 350 for 30 minutes or until the cheese is nice and brown. Mmmmmm.....