1 can cream of Cheddar cheese soup
1 can cream of chicken soup
1 doz. corn tortillas
1 lg. onion, chopped
1 lg. can diced green chili
Grated Cheddar cheese
Boiling water in a saucepan

Heat oven to 425 degrees. Combine soups, 2 cans of water, onion and chili in a large saucepan, bring to a boil. Dip tortillas in boiling water, then in soup mixture. In a casserole dish, put a layer of tortillas, cheese and about a 1/3 cup of soup. Continue layering ingredients and pour remaining soup over the layers. Bake for 35 minutes.