1 medium onion, diced
3 tbsp. butter
1 can cream of chicken soup
1 c. chicken broth
1 8 oz. carton sour cream
1 small can chopped green chilies
4 cans chunk chicken
1 lb. shredded cheddar cheese
6 corn tortillas, torn

Brown onion in butter, add soup, broth, chilies, sour cream, add chicken. Cook over low heat, stirring constantly. Place 1/3 cheese into 9x13 inch casserole. Top with layers of tortilla pieces, sauce and cheese. Repeat.

Bake for 30 minutes at 350°F.

Serves 6.