12 corn tortillas, torn
3 c. chicken, cooked & diced
1 onion, chopped
2 c. Cheddar or Monterey Jack, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 can Rotel tomatoes

Combine soup, broth, tomatoes and blend until smooth. Place a layer of chicken in 9 x 13 inch baking dish; add layers of tortillas, onion, cheese and sauce. Repeat layers, ending with cheese. Bake uncovered at 325 degrees for 1 hour.