1 med. onion
2-3 tbsp. butter
1 can cream of chicken soup
1 can mushroom soup
1 c. chicken broth
1 sm. can green chilies
1 (2 to 3 lb.) chicken, boiled and boned
12-14 sm. corn tortillas
1 c. shredded Longhorn cheese

Saute onion in butter; add soup, broth and green chilies. Add pieces of chicken and mix well. Butter 13x9 inch pan. Place a layer of tortillas in pan. Spread half of soup and chicken mixture over tortillas.

Repeat tortilla and soup-chicken mixture. Top with cheese. Bake in 350 degree oven for 30 minutes. Excellent when served with grapefruit section and avocado salad.