Chicken Enchilada Casserole

Name: 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)