1 c. onion, chopped
2 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
2 sm. cans chopped chilies
1 dozen corn tortillas (fresh)
2 1/2 c. grated Cheddar cheese
1 sm. to med. chicken, cooked and deboned

Fry onions and chilies together in the butter. Add soups and broth to the onions and chilies. Set aside. Tear apart 4 tortillas per layer. Begin with sauce on the bottom of a deep casserole dish.

Then add a layer of tortillas, more sauce, chicken and then cheese. Continue with layering tortillas, sauce, chicken and cheese until the casserole is filled. Bake for 30 minutes at 350 degrees.