1 stewed chicken, removed from bones
1 pkg. corn tortillas, broken
2 cans cream of chicken soup
1 sm. jar salsa
1 tsp. chili powder
1 tsp. taco sauce
1 pkg. Monterey Jack cheese
1 pkg. Cheddar cheese
1 c. broth from chicken

Preheat oven to 350 degrees. Shred meat and put in greased baking dish. Place corn tortillas on next.

In small bowl, combine soup, salsa, chili powder and taco sauce. Spread oven meat and tortillas. Top with cheeses. Pour broth around edges. Bake 30 minutes. Let stand 5 minutes to thicken up.