1 chicken, cooked and boned
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
1 sm. can diced green chilies
1 c. chicken broth
1 1/2 lbs. shredded Cheddar cheese
1 doz. corn tortillas

Mix together soups, sour cream and broth. Add chilies and chicken and stir. Cut tortillas into 8ths. Lay half tortillas into bottom of casserole dish. Sprinkle a few drops broth over tortillas. Pour 1/2 soup-chicken mixture over tortillas in casserole dish. Cover with remainder of tortilla chips. Make another layer of soup-chicken. Cover evenly with cheese. Bake 1 hour at 350 degrees.