2 fryer chickens
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
1/2 c. hot Rotel chilies and tomatoes (canned)
1 tbsp. diced onion
1 c. cheddar cheese, grated
1 pkg. corn tortillas (about 10)

Boil chickens and remove from bones. Line large casserole with corn tortilla pieces. Mix chicken, broth, soups, onion and canned tomatoes, and pour over tortillas. Bake for 1 hour at 375 degrees. Sprinkle cheese over top and brown for 5 minutes.