1 chicken
1 pkg. corn tortillas (cut in 1/4's)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can Rotel tomatoes with chilies (chopped)
1 c. chicken broth
1 c. grated Cheddar cheese
1 can onion rings

Boil chicken and remove from bones. Cut into bite-size pieces. Mix chicken, soup, broth and Rotel tomatoes together.

In a 9 x 13 inch pan pour half the chicken mixture layer with 1/2 tortillas and half of the cheese. Layer again chicken mixture, tortillas, cheese and can onion rings. Bake at 350 degrees for 45 to 30 minutes or until tortillas are soft.