Chili and Corn Tortilla Layered Casserole

In a non-stick skillet, empty both cans of chili. (You can take most of the grease out). Heat until warm and then reduce heat to low. Coat each tortilla in the chili (both sides). In a Pyrex loaf dish, layer the following: 6 chili- soaked tortillas (overlapping), 3-4 spoonfuls of chili, some chopped onions and cheese. Repeat same for second layer. Heat oven to 350 degrees. Bake casserole for 20-25 minutes. Serve hot.