1 can cream of mushroom soup
1 can cream of chicken soup
6 c. diced cooked chicken (lg. fryer)
1 can mild enchilada sauce
1 onion, chopped very fine
1 can green chilies
2 c. Cheddar cheese, shredded
1 pkg. nacho chips or 1 dozen tortillas, cut into strips

Combine onion, chilies, soups, and enchilada sauce. Grease a 9x12x2 inch pan and alternate layers of chips or tortillas, soup mixture and chicken. Top the layers with the cheese. Bake at 325 degrees for about 45 minutes or until cheese is bubbly and brown. Serve with chopped tomatoes, lettuce, green onion and sour cream.