1 (10 3/4-ounce) can condensed cream of chicken soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups cooked shredded chicken
1 (4-ounce can) diced mild green chilies
1 small onion, diced
1 cup sour cream
2 cups shredded cheddar cheese
1 dozen 12-inch flour tortillas
Preheat oven to 350*F (175*C).
Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside.
Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 9 x 13 x 2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.
Bake for 45 minutes or until hot and bubbly. Allow to set for 5 minutes before serving.
Makes 6 to 8 servings.