4 chicken breasts or 1 whole chicken, cooked and boned
1 stick butter
1 med. chopped onion
1 can Rotel tomatoes
2 cans cream of mushroom soup
2 cans cream of celery soup
1 c. grated cheddar cheese
1 sm. pkg. tortillas (corn or flour)

Melt butter in large skillet. Saute onion in butter until tender (5 minutes). Add soup and tomatoes. Cook and stir until fairly smooth.

In a large casserole dish, layer torn tortillas (to cover bottom of dish), 1/2 of chicken (cut in bite-size pieces), 1/2 sauce mix and 1/2 of the cheese. Repeat another layer, making sure cheese comes out on top. Bake in a 350 degree oven for 25 minutes. Serves 6-8.