1 lg. onion, chopped
1 chicken, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
Velveeta cheese, grated
Corn tortillas
Chicken broth or water to dilute soups
Chiles (green or jalapeno)

Cook chicken; boil or pressure cook, and bone. Cook onion in butter until transparent. Add onion to soups and dilute with broth or water, just enough to be creamy. Grease 9x13 inch pan and line with tortillas, whole or quartered. Spoon soup mixture over tortillas and spread evenly. Sprinkle chicken shreds, chiles, and cheese next. Repeat layers until pan is full, usually 3 layers. End with cheese. Bake until bubbly at 350 degrees about 45 minutes.