1 chicken, cooked, boned & chopped
1 onion, chopped
1/2 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies (Ro-Tel)
1 tbsp. chili powder
12 corn tortillas
8 oz. cheddar cheese, grated

Saute onions in butter. Add chicken soup and mushroom soup and tomatoes and green chilies. Add 1 tablespoon chili powder.

Soak tortillas in chicken broth for 10 minutes. Line large casserole dish with tortillas. Add 1/2 of chopped chicken, 1/2 of chicken, sauce and cheese. Bake for 30 minutes at 350 degrees. Can be refrigerated overnight or frozen. Will have to be baked for at least an hour after refrigeration. Serves 8.