1 chicken (2 lbs.)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 sm. onion, chopped
1 pkg. shredded cheese
1 doz. corn tortillas
1 (7 oz.) can chopped chilies

Boil chicken. Peel meat off the bones. Add chicken to the soups and add 3/4 cup milk to make it creamy. Then add chilies to soup mixture and blend. With the chicken broth where the chicken was boiled, soak the tortillas in the broth and make layers of tortillas, then chicken mixture, cheese, onions and keep repeating procedure until tortillas are finished. Bake in oven at 350 degrees for about 30 minutes.