Chicken Enchilada Casserole

I got this out of the newspaper

Serves: 6

1 medium onion, chopped
2 to 3 Tbls. Butter
1 cam (10 ½-oz.) cream of chicken soup
1 can (10 ½-oz.) cream of mushroom soup
1 can (4-oz.) green chilies
1 cup chicken broth
3 jalapeno peppers, chopped (optional)
10 small corn tortillas, quartered
3-lb. Cooked chicken breasts, shredded
1 lb. Shredded cheddar cheese
1 pkg. Slivered almonds (optional)

Brown onion in butter. Combine soups, chilies, broth, jalapenos; add to onions. Pour one-third of the sauce into a greased floured 9 x 13 inch casserole. Layer half of quartered tortillas, half of chicken, one-third of the sauce and half of cheese. Repeat. Top with almonds. (I don’t use the almonds). Bake at 350 degrees for 30 minutes or until bubbly.