4 c. diced chicken
1 (4 oz.) can chiles, seeded and chopped
1 med. onion
1 can cream of chicken soup
4 tbsp. soft butter
1 lb. sharp Cheddar cheese, shredded
1 can chicken broth
9 corn tortillas

Combine chicken, chiles, onion and chicken soup. Spread tortillas with butter; cut each in half and arrange 6 halves over bottom of a 9x13 inch baking dish. Spread 1/3 of mixture over tortillas; top with 1/3 cheese. Repeat layers 2 more times. Pour over the chicken broth when ready to put in oven. Cover and bake at 400 degrees for 25 to 30 minutes.