1 c. diced onion
1/4 c. fresh or canned mushrooms
1/4 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 clove garlic, minced
1 tbsp. chile powder
1 c. chicken broth
1 pkg. soft tortillas
1 lb. grated Cheddar cheese
2 c. diced cooked chicken

Saute onions and mushrooms in butter. Add soups, tomatoes, garlic and chile powder. Place the tortillas in chicken broth for 10 minutes. Line a casserole dish with tortillas. Fill the remainder of the dish with alternate layers of diced chicken, sauce and cheese. Serves 6.