Green Enchilada Casserole

2 tablespoons cooking oil (or bacon drippings)
12 corn tortillas
1/2 cup yellow onion, finely chopped
1 cup, plus 1/4 cup grated longhorn cheese
1 can condensed cream of asparagus soup
1 can condensed cream of celery soup
1/4 cup cream
4 oz chopped green chile (fresh or canned)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt

Heat oil in a frying pan or cast iron skillet. Using tongs, dip each tortilla in the hot oil just long enough to soften it. Alternate tortillas with chopped onion and cup of grated cheese in a casserole dish. Mix soups, cream and chile together and heat in a saucepan. Stir in salt, pepper and garlic salt, and pour over tortillas. Sprinkle 1/4 cup cheese over top and bake in a 325 degree oven for 30 minutes, or until hot and bubbly.