Boil 5-6 chicken breasts, remove meat from bones

2 cans cream of mushroom
1 can cream of chicken
2 cans green chilies
1 med. onion, diced
Shred a 10 oz. pkg. Cheddar cheese
Add chicken, diced

Dip 1 package frozen corn tortillas in hot grease just until limber; drain on paper towels. In 9 1/2 x 11 inch pan. Start with layer of tortillas, then soup mixture, then cheese, repeat, top with tortillas and cheese.