CHICKEN ENCHILADAS

1 large fryer, cooked and boned
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup chicken broth
2-3 Tbsp. green chilies, chopped
1 dozen tortillas, torn into pieces
½ 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.