1 tbsp. butter, melted
1/2 c. onions, chopped
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1/4 tsp. cumin
12 flour tortillas, cut into bite size
3 c. cooked chicken, cubed
2 (4 oz.) cans green chilies
8 oz. Cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded

Put butter and onions in small bowl; microwave on high until tender. In large bowl, mix soup, sour cream, diced chilies, spice, and cooked onions. Set aside. Layer half of cut up tortillas, chicken pieces, soup mixture, and cheeses in a 2 quart dish. Repeat layer. Bake at 350 degrees for 25 minutes. Cover with heavy duty plastic wrap and microwave on high for 12 minutes. Let stand 5 minutes before serving. Serve with hot French bread, green salad, etc.