1 fryer
1 onion, chopped and sauteed
1/2 (10 oz.) can Rotel tomatoes
1/2 soup can chicken broth
1 dozen corn tortillas
2 c. grated cheese

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces.

Into a 2 1/2-quart greased casserole, place a layer of chicken, layer of cut tortillas, 1/2 of the onion, 1/2 of the cheese, and 1/2 of the sauce. Repeat the layers, ending with grated cheese.

SAUCE:

1 can cream of mushroom soup
1 can cream of chicken soup

Blend until smooth.