1 lg. onion
8-12 flour tortillas, cut into pieces
3/4 c. chicken broth (1 bouillon cube)
2 oz. jar chopped pimentos
1 can cream of mushroom soup
3 1/2 oz. can chopped green chiles
2 c. chopped cooked chicken
1 can cream of chicken soup

Line pan with half of flour tortillas. Cover with half of the onion, chiles, soups, chicken, pimento and broth mixture. Sprinkle with half of the cheese; repeat above layering. Bake 40 minutes at 325 degrees. Let stand for 1 hour before serving (I just leave in the oven).