2 c. diced, cooked chicken (reserve 1 c. broth)
10 corn tortillas, torn into sm. pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. onion, grated
1/2 can chopped green chilies
2 c. Cheddar cheese, grated

Mix chicken, soups, onion, and green chilies in a large bowl. In a greased casserole dish, layer corn tortilla pieces, chicken mixture, and Cheddar cheese. Repeat layers, ending with cheese on top. Bake at 350 degrees for 25 minutes until bubbly. Yield: 6 servings.