1 med. onion
2 tbsp. butter
1 can cream of chicken
1 can cream of mushroom
1 c. chicken broth
1 (4 oz.) can of diced green chilies
1 cooked chicken
1 pkg. of 12 corn tortillas
1 lb. grated Cheddar cheese

Cut cooked chicken into small pieces. Saute chopped onion in butter until tender. Add soups, broth and chilies. When mixture is hot, fold in chicken pieces. In 9 x 13 inch dish, place layer of six corn tortillas, then spoon half of chicken mixture over tortillas. Repeat this. Cover with grated cheese and bake at 350 degrees for 30 minutes or until cheese melts.