1 c. diced onion
1/4 lb. cooked mushrooms
1/4 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Rotel tomatoes and peppers
1 clove garlic
1 tbsp. chili powder
1 c. chicken broth
1 pkg. (8 oz.) soft tortillas
1 lb. or 4 c. grated Cheddar cheese - optional
Diced green chilies
2 c. diced cooked chicken (boil and debone a chicken)

(Use half Monterey Jack cheese). Saute onion and mushrooms in butter. Add soups, tomatoes, garlic and chili powder. Place the tortillas in chicken broth for 10 minutes. Line casserole dish with the tortillas. Fill the remainder of the dish with alternate layers of diced chicken, sauce and cheese. Bake at 350 degrees for 30 minutes.