1 med. onion, chopped
2-3 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1 (4 oz.) can green chili peppers
1 c. chicken broth
3 Jalapeno peppers, chopped (optional)
1 sm. (= 10 count) pkg. corn tortillas, quartered
Approximately 2 lbs. cooked chicken breasts, shredded
1 lb. shredded Cheddar cheese

Brown onions in butter. Combine chicken and mushroom soup, green chilies, chicken broth, Jalapeno peppers; add to onions.

Pour 1/3 of the sauce into a greased and floured 9 x 13 inch casserole dish. Layer half of the quartered tortillas, half the shredded chicken, another third of the sauce and half the cheese. Repeat. Bake in a preheated 350 degree oven 30 minutes or until bubbly. If desired, decorate edge with taco chips.