1 fryer
1 doz. corn tortillas
1 onion, chopped
2 c. grated cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1/2 can of chicken broth

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces.

To make sauce, blend until smooth the following: the two cans of soup, Ro-Tel (chopped if necessary) and chicken broth into a casserole, greased, place a layer of chicken, 1/2 of the tortillas (torn into piece), 1/2 of the onions, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers, ending with grated cheese. Bake at 350 degrees, uncovered for one hour. Makes 8 servings.