1 med. chicken or 4 boneless chicken breasts
1 c. chicken broth
1 onion, chopped
2 - 3 tbsp. butter
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup
4 oz. can green chilies, chopped
1 pkg. corn tortillas
1 lb. longhorn cheese, grated

Cook chicken until tender in broth seasoned with celery, onion, salt and pepper. Allow to cool in broth before boning. Cut into bite size pieces. Saute onion in butter in a large kettle. Add soups, broth and green chilies. Stir until well combined. Add chicken and mix well. In a large baking dish, place a layer of tortillas, a layer of chicken mixture and a layer of cheese. Repeat layers until dish is filled. Bake at 350 degrees for 30 minutes or until bubbling.