Chicken Enchilada Casserole

Ingredients

• 6 bone-in, skin-on chicken breast halves
• Coarse salt and freshly ground black pepper
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1/2 cup mild or medium salsa
• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 (10.75-ounce) can low-sodium condensed cream of mushroom soup
• 1 medium onion, grated, or very finely chopped
• 1 pound white button mushrooms, sliced (about 4 cups)
• 1 pound shredded mild cheddar cheese
• 1 (16-ounce) container sour cream
• Chopped fresh cilantro, for serving (optional)

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