1 chicken
2 sm. pkg. cut tortillas (18 to 24 count)
1 chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 c. Velveeta cheese
1/2 can Rotel tomatoes

Cook chicken and debone. Save 1/2 can chicken broth. Mix broth with soups and Rotel tomatoes. Layer chicken (about half), tortillas (half), onion (half), top with half of soup and cover with cheese, repeat.

Use a 3 quart casserole dish. Bake at 350 degrees for 1 hour.