4-5 chicken breasts, cooked (save broth)
1 pkg. corn tortillas
1 can tomatoes (for mild) or Rotel (for spicy)
1 can kernel corn, drained
2 tsp. chili powder
1 tsp. salt
2 c. shredded Cheddar cheese
1/3 c. onion, chopped
2 cans cream of chicken soup

Dip tortillas into chicken broth and line sides and bottom of a 13 x 9 x 2 inch baking dish. Cut up chicken and place in mixing bowl. Add remaining ingredients except soup. Mix thoroughly and pour into lined dish. Spread soups evenly over mixture. Bake at 400 degrees until lightly browned and bubbly. Serves 6.