Preheat oven to 325°.

Sauté chopped onion in a lightly greased skillet over medium-high heat 5-6 minutes.

Stir in next 6 ingredients.

Remove from heat.

Tear corn tortillas into bite size pieces, and stir into chicken mixture.

Stir in half of the shredded cheddar cheese.

Stir mixture into 6 (2.5 cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.

Bake uncovered, at 325° for 45 minutes or until bubbly.

Uncover and bake 15 more minutes or until golden brown.