Mexican Chicken - cooking recipe

Ingredients

1 large fryer
1 large onion, chopped
1/2 stick oleo
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can Ro-Tel tomatoes with chilies
1/2 can plain tomatoes
1 c. stock (from boiled chicken)
1 small pkg. frozen tortillas
1/2 lb. Cheddar cheese, grated

Preparation

Cook fryer in water until tender; cool.
Remove meat from bones and cut into bite-sized pieces.
Saute onion in oleo in large saucepan.
Add soups, tomatoes and broth.
Break tortillas into pieces.
Grate cheese.