King Ranch Chicken Casserole

King Ranch Chicken Casserole 2 cooked and cubed chicken breasts 2 (10-oz.) cans tomatoes and green chilies 1 (10.5-oz.) can cream of mushroom soup 1 (10.5-oz.) can cream of chicken soup 1 medium onion 1/4 cup butter 1 (10-ct.) pkg. flour tortillas (torn into bite-size pieces) 2-cup pkg. Mexican Cheddar Jack shredded cheese Cook chicken breasts by boiling them in water for 20 minutes, or until juices run clear when cut into. Then cube and set aside. Preheat the oven to 350°F. Chop the onion into small pieces and sauté in 1/4 cup butter over medium heat for 5 minutes or until slightly translucent. Turn heat down to low and add both cans of soup, stirring until mixed well. Remove from heat and set aside. In a prepared 9” x 13” baking dish place a layer of tortillas to cover the bottom of the dish. Add a thin layer of tomatoes and green chilies, a thin layer of the soup mixture, a thin layer of chicken, and top with cheese. Add another thin layer of tortillas, tomatoes and green chilies, soup mixture, chicken, and cheese. Keep doing the layers until you run out of space, finally covering the dish with the remaining cheese. Bake for 45 minutes, or until cheese is turned a golden brown. Allow to cool before serving.