2-3 tsp. butter
1 med. onion, chopped
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 c. chicken broth
1 sm. can chopped green chiles
2 or 3 lbs. chicken, cooked and boned
1 pkg. corn tortillas
1 lb. Monterey Jack cheese, grated
1 lb. Longhorn cheese, grated
1 c. sour cream

Saute onions in butter. Add green chiles, soups and broth. Set aside. Mix cheese and sour cream. Set aside. Fry tortillas, leave soft enough to fold. Fill each tortilla with cheese and chicken, roll up. After each shell is filled, pour sauce over all of them. Bake for 20 minutes at 300 degrees. If any cheese is left, put over top to melt.