1 c. cream of chicken soup
1 c. cream mushroom soup
1 onion, chopped
1/2 stick butter
1 (10-12 lg.) pkg. flour soft tortillas
1-2 c. grated cheddar cheese
1 chicken, boiled and meat picked off

Boil chicken until done, pick meat off bones. Saute diced onion in 1/2 stick butter until transparent. Mix both cans of soup with sauteed onions. Mix well.

Heat tortillas as directed on package. Fill each tortilla with equal amount of chicken (divide chicken first, in 10-12 equal parts) put all tortillas in 9 x 12 glass baking dish. Cover tortillas with soup and onion mixture, then top with cheese. Bake at 300 degrees for 15 minutes.