2-3 lbs. chicken, cooked, shredded
1 can cream of mushroom soup
1-2 cans cream of chicken soup
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
1/2 sm. onion, chopped
1 sm. can chopped green chilies
1 can chicken broth
1 sm. jar picante sauce
1 pkg. flour tortillas

Saute onion and green chilies in Dutch oven. Add soups and broth (should be of a thick soup consistency). Add chicken pieces. In a 13x9 pan pour some of the soup mixture on bottom of pan.

Place 3-4 tortillas on top, then 1/3 more soup mixture. Sprinkle 1/3 shredded cheeses on top. Dot with small tablespoon of picante sauce (optional for a spicier taste). Repeat 2 times, ending with cheese. Bake at 350 degrees for 1/2 hour or until bubbly.