1 dozen corn tortillas
1 cube butter
2 (4 oz.) cans Ortega diced chilies
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Jack cheese
1 lg. diced onion
2 cans cream of mushroom soup

Soften tortillas in melted butter by cooking 2 or 3 minutes only. Mix together remaining ingredients. Layer tortillas between the mixture in a casserole dish. Bake at 350 degrees uncovered for 45 minutes. Serves 6.