8 c. diced, cooked chicken
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 canned green chili peppers, chopped
1 c. chicken broth
6 corn tortilla shells
Cheddar cheese, grated about 2 c.

Boil chicken skin removed from bones, dice and save broth. In a large skillet, saute the onion in a little butter, add the soups (undiluted) the chili peppers, chicken and broth, heat thru thoroughly). In a 2 quart casserole break up 3 tortillas in bottom of the dish and pour in 1/2 of the chicken mixture. Cover with 1 cup of the cheese, repeat layers tortillas, chicken mixture and cheese. Cover dish and bake at 350 degrees for 30 minutes.