1 onion, chopped
1/2 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. shredded mild Cheddar cheese
1 c. chicken broth
6 to 8 tortillas, torn into bite size pieces
1 small can chopped green chiles
4 lb. boneless, skinless chicken breasts, chopped

Sauté onion in butter in a heavy skillet until tender. Add soups, green chiles and broth, mixing well. Layer half the tortilla pieces in a 13 x 9 baking pan that has been sprayed with nonstick vegetable spray. Layer chicken, cheese and remaining tortilla pieces on top. Pour on soup mixture.

Bake at 350°F for 30 minutes or until juices run clear when chicken is pierced with a fork.

You may also add a can of Ro-Tel tomatoes to soup mixture for a spicier taste.