1 c. diced onion
1/4 lb. fresh or canned mushrooms
1/4 c. butter
1 can (10 1/2 oz.) cream of mushroom soup
1 can (10 1/2 oz.) cream of chicken soup
2 c. diced cooked chicken
1 can (10 oz.) Ro-tel tomatoes
1 clove garlic, minced
1 tbsp. chili powder
1 c. chicken broth
1 pkg. (8 oz.) soft tortillas
1 lb. (4 c.) grated cheddar cheese

Saute onion and mushrooms in butter. Add soups, tomatoes, garlic, and chili powder. Place the tortillas in chicken broth. Line a casserole dish with the tortillas. Fill the remainder of the dish with alternate layers of diced chicken, sauce, and cheese. Bake at 350 degrees for 30 minutes. Serves 6.