2 chicken breasts
1 can cream of mushroom soup
1 onion, chopped
1/2 lb. Jack cheese, grated
1/2 lb. Cheddar cheese, grated
1 can cream of chicken soup
1/2 c. chicken broth
1 sm. can Ortega diced green chiles
8-10 tortillas, torn in pieces

Cook chicken breasts in water and save broth for use later in recipe. When chicken is cool, tear into pieces.

Mix together soups, 1/2 cup of reserved broth, onion and chiles. Put a small amount of soup mixture into bottom of casserole dish and layer tortillas, chicken, soup mixture and cheeses. Continue to layer ending with cheese. Bake at 350 degrees until hot and bubbly, about 30 minutes. 8-10 servings.