1 med. onion, chopped
3 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
1 (4 oz.) can chopped green chilies
1 (2-3 lb.) chicken, cooked and deboned (or 6-8 chicken breasts)
1 pkg. corn tortillas
1 lb. Cheddar cheese, grated

Cook chicken and cut into bite-size chunks. Saute onion in butter. Add to onions the 2 cans of soup, chicken broth, green chilies, and chicken. Mix well and set aside.

Steam tortillas and tear them into eighths. Line bottom of an 8x8x2 inch pan with the tortillas, followed by a layer of chicken mixture, then cheese. Repeat. Bake at 350 degrees for 1 hour. Serves 6-8.