1 (8 oz.) can Rotel tomatoes and peppers
4 chicken breasts (or a whole chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c. chicken broth
1 onion, chopped
1 lb. Cheddar cheese (sharp), grated
6 corn tortillas, torn in pieces

Boil chicken and debone. Cool chicken and broth. Mix tomatoes and peppers, broth, and soups. Set aside. In buttered casserole, place in layers beginning with the chicken, tortilla pieces, and onions. Pour part of soup mixture over this layer and sprinkle on part of the cheese. Repeat layers in this manner using the rest of the cheese on top. Cook uncovered in 350-375 degree oven for 45 minutes.