12 corn tortillas
1 large fryer
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
1 can green chilies
1 small onion
1 can Ro-Tel tomatoes
1 lb. grated cheese
1 lb. Velveeta

Grease a 13x9 inch pan. Break tortillas into fourths. Boil chicken and debone. Mix Velveeta and half of grated cheese with 1 cup broth and soups. Heat until well blended. Add chicken. Layer tortillas and cheese mixture. End with cheese mixture on top. Sprinkle with remaining cheese.

Bake at 350°F for 45 minutes.