Chicken Enchilada Casserole

I've had this for years. It's just a simple recipe I got from the newspaper.

1 medium onion, chopped
3 Tblsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 (4oz.) can green chilies
1 c. chicken broth
10 small corn tortillas, quartered
3 lb. cooked chicken breasts, chopped
1 lb. cheese

Brown onion in butter.  Combine soups, chilies, broth, and add to onions.  Pour 1/3 of the sauce into a greased 9 x 13 pan.  Layer half of quartered tortillas, half of chicken, 1/3 of the sauce and half of cheese.  Repeat.  Top with cheese and bake at 350 degrees for 30 minutes or till bubbly.