2Soften corn tortilla's in a skillet with melted butter or margarine (strain on paper towel)
3Sautee onions in butter or margarine until tender
4Combine the chicken soup, mushroom soup, broth, canned milk and chiles. Set aside.
5Lightly grease/non-stick spray a 13"X 9" casserole dish.
6Spread a thin layer of soup mixture on bottom of casserole dish then layer 1/3 the tortillas, 1/3 the chicken, 1/3 the onion, and 1/3 the velveeta cheese in the casserole dish. Pour 1/3 of the
soup mixture over the layer.
7Repeat the layers and top off with cheddar cheese