1 chicken, boil until tender/cool and bone
1 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
8 to 10 oz. Cheddar cheese (Velveeta is also good)
1 sm. can diced green chili peppers (optional)
1 pkg. corn tortilla shells

Soften tortilla in hot fat. Put small amount of broth in bottom of a casserole. Layer tortilla, chicken, onion, cheese and green chili peppers. Top with soup. Bake at 350 for 45 minutes.