1 (2 1/2 to 3 lb.) chicken, cooked and deboned
1 c. chicken broth
12 corn tortillas, torn
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. onion, chopped
1 can Rotel tomatoes, undrained
2 c. grated Cheddar

Grease 9x13 inch baking dish. Place torn tortillas in bottom of dish, layer chicken pieces on top. Combine soups, onion, tomatoes and broth in saucepan, cook over medium heat until hot. Pour over chicken and top with grated cheese. Bake at 350 degrees for 50-60 minutes.