1 boiled chicken
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 lb. Cheddar cheese, grated
1 can "Rotel" tomatoes, diced
1 doz. flour tortillas

Boil chicken and save the broth. Debone and chip chicken. Dip tortillas in broth until soft. Place some in bottom of casserole dish. Put 1/2 of chicken on top. Mix soups and put half on top of chicken, then spread on half of the cheese and layer again. Top with Rotel tomatoes. Bake at 350 degrees for 30 minutes.