Chicken Enchiladas

1 Chicken, about 3 pounds
1 med. onion
3 tbs.butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 4-oz. can green chiles, chopped
1 doz.corn tortillas
1 lb. longhorn cheese, shredded

Cook and bone chicken. Brown onion in butter. Add soups,
broth, chiles, and heat well. In a large deep pan, layer tortillas,
chicken sauce, and cheese. Repeat until the casserole is
filled, ending with cheese. Bake 30 minutes at 350 degrees.
Serves eight.