Chicken Enchilada Casserole (Grandma Morgan)

1 medium onion chopped                              

2-3 TBS. butter                                             

½ tsp. cumin                                                        

1/8 tsp. garlic powder                                 

1 can cream of chicken soup

1 cup chicken broth          

1 small can chopped green chiles                

1 small chicken or 3 breasts  

1 pkg. of 12 corn tortillas

1 lb. Monterey Jack cheese

              

Brown onion in butter.  Combine with cumin, garlic powder, soup, broth, green chiles, chicken pieces and mix well.  In large baking dish, place half of corn tortillas, half of chicken sauce, and half of grated cheese.  Repeat layer.  Bake at 350° for 30 minutes.