Rotel Creamy Chicken Enchiladas

1 chicken or chicken parts

1/2 c. chopped onion

1 can of Rotel Tomatos
1 can cream of chicken or mushroom soup

1 pkg. flour tortillas

1 c. grated Cheddar cheese

Boil chicken, cool and bone. Mix chicken soup and Rotel together. To assemble: line bottom of 9 x 13 inch pan with tortilla, first putting some of sauce on bottom to keep from sticking.Then put a layer of chicken, then top with some of sauce. Sprinkle some cheese. Repeat layers again starting with tortillas. Top with Cheddar cheese and bake at 350 degrees for 30 minutes.