Step 1

Boil chicken, cool and shred (save broth).

Step 2

Preheat oven to 325º F.

Step 3

Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth and stir.

Step 4

Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.

Step 5

Bake 30-40 minutes, until very hot, bubbly and slightly browned.