1 large fryer, cooked and boned        
1 cup chopped onion                                                             
1 can cream of mushroom soup       
1 can cream of chicken soup
1/2 cup chicken broth  
2-3 Tbsp. green chilies, chopped
1 dozen tortillas, torn into pieces
1/2 lb. cheddar cheese

Cook chicken in boiling, salted water until tender. Save stock. Debone chicken and cut into pieces. Mix onion, soups, broth, and green chilies in a bowl.

Grease a 2 quart casserole and place a layer of tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese. Repeat, ending with cheese.  Bake at 350° uncovered for 45 minutes.

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