Chicken Enchilada Casserole

Cook chicken in water until tender (about 1 hour).

Let cool. Reserve 2 cups broth.

Bone chicken and cut into small pieces. Saute onion in butter. Add broth, salt, pepper, garlic and chicken. Add chiles and soups.

Heat thoroughly. Cut tortillas into quarters.

In a 4 to 6-quart dish, arrange layers of tortillas, chicken mixture and cheese, ending with cheese.

Cover and bake at 350° for 35 minutes or until bubbly.