1 c. diced onion
1/4 c. butter
1 (10 1/2 oz.) cream of chicken soup
1 clove garlic
1 tbsp. chili powder
1 lb. (4 c.) grated cheese
1/4 lb. fresh or canned mushrooms
1 (10 1/2 oz.) cream of mushroom soup
1 can Ro-Tel tomatoes, diced
2 c. diced cooked chicken
1 c. chicken broth
8 corn or flour tortillas

Saute onion and mushrooms in butter; add soup, tomatoes, garlic and chili powder. Place tortillas in broth for about 10 minutes (corn only not flour); if you use flour tortillas, line 13 x 9 pan with them. Alternate layers of chicken, sauce and cheese.

Bake at 350°F for 20 to 30 minutes.