1 onion, diced
2 sm. jalapeno peppers, sliced
2 cans cream of mushroom soup
1 can cream of chicken soup
2 c. shredded cheddar cheese
2 tbsp. butter
1 soup can of water or chicken broth
24 corn tortillas
1 fryer, boiled & deboned, cut into sm. pieces

Saute onion and peppers in butter. Add both soups and broth or water. Heat until hot. Dip tortillas in mixture one at a time for a few seconds. Place a layer of tortillas in a greased casserole dish.

Place about 1/3 cup soup mixture over this, then 1/2 to 1/3 cup chicken. Add about 1/2 cup cheese to this. Repeat layers until all ingredients are used, always ending with cheese. Bake covered for 30 minutes at 375 degrees. Serves 6.