4 chicken breasts, cooked, boned and shredded
1 med. onion, chopped
1/2 c. butter
2 (10 1/2 oz.) cans undiluted cream of chicken soup
2 (10 1/2 oz.) cans undiluted cream of mushroom soup
1 (10 oz.) can tomatoes and chilies, slice tomatoes in can, use with juices
1 (6-8 oz.) pkg. corn or flour tortillas (Tostitos restaurant style work great)
3 c. Sargento's taco cheese
Lg. deep pan or Dutch oven
13 x 9 x 2 inch baking dish or pan

Preheat oven to 350 degrees.

Saute onions in butter until tender.

Add soups, tomatoes and chilies - stir and cook until smooth.

Layer 1/2 of the tortillas in bottom of 13 x 9 x 2 inch baking dish or pan. Layer 1/2 of chicken on tortillas shells. Layer 1/2 of sauce on chicken. Layer 1/2 of cheese on sauce. Repeat layers in the same order.

Bake uncovered in 350°F oven for 25 minutes.

NOTE: Volume gets quite high with 5 cans of ingredients.

Makes 6-8 servings.