4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth (from cooking the chicken)
1 can Rotel tomatoes or 1 can green chilies (opt.)
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 c. butter
1 pkg. corn tortillas
2 med. onions, chopped
1 lb. sharp cheddar cheese, grated

Cook chicken ahead of time and reserve broth for later. In saucepan combine soup broth and spices, heat to boiling. Melt butter in skillet. Dip tortillas (cut in fourths for ease in serving). Line bottom of 9"x13" casserole dish. On top of tortillas layer chicken, onions, soup mixture and cheese. Do this layering twice for a juicier casserole. Pour chicken broth around edges. Bake at 350 degrees for 20 to 30 minutes. Serves 8 to 10.

If you like Rotel or green chilies, add to soup mixture. Rotel are spicier.