Chicken Enchilada

2 1/2 - 3 lb. fryer
1 dz. frozen tortillas (flour)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. chicken broth
1/2 stick butter melted
1 sm. onion chopped
1 can chopped green chiles
1 lb. cheddar cheese grated
* cook onions w/butter

Boil chicken. Remove from bone. Tear tortillas in pieces and line bottom of baking dish (9 x 13"). Combine remaining ingredients except cheese. Make layers of tortillas, mixture, and cheese. (2 layers) Cheese on top. Bake at 325 until bubbly. (20-30 min. approx.)