1 lg. stewing chicken or 2 lbs. boned breast meat
1 med. onion
1 can cream of chicken soup
1 can cream of mushroom (or Cheddar cheese) soup
3/4 c. broth from chicken
1 can chopped mild green chilis
1 lb. sharp Cheddar cheese, grated
1 pkg. uncooked corn tortillas
3 tbsp. butter

Oven at 375 degrees.

Boil chicken, cut in small pieces, reserve broth. Saute onion in butter until soft. Add chicken, soups and chilis. Stir on medium heat until creamy and bubbly. Set aside.

Use a medium casserole about 6-8 inches deep. Tear tortillas into pie shaped pieces and put one layer on bottom of casserole. Scoop some chicken mix on top to cover, then add a layer of grated cheese. Repeat from tortillas, top with cheese. Cover and bake at 375 degrees for 30 minutes. Serves 6-8.