1 (3 to 4 lb.) chicken
2 tbsp. butter
1 onion, chopped
1 clove garlic, if desired
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes, blend in blender
1 pkg. frozen tortillas
Crisco
4 lbs. sharp cheese, grated

Preferably, use chicken breasts.

Preheat oven to 350 degrees. Clean, boil, and cut up chicken as for chicken salad. Melt butter in skillet; saute onion and garlic in butter until tender. Add soups and tomatoes. Cut tortillas into bite sized pieces; dip in hot Crisco.

Place a layer of tortillas in buttered casserole, then layer of soup mixture, then layer of chicken. Repeat tortillas, soup mixture, and chicken. Sprinkle cheese over top. Bake in 350 degree oven for 30-45 minutes.