15 corn tortillas (floured if desired)
2 c. grated cheese
1 (3 lb.) chicken, stewed & cut into pieces
1 tbsp. Natures seasoning
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced green chilies
1 sm. onion
1 can stewed tomatoes (optional)

Tear tortillas apart and layer in a 9 x 13 inch casserole. Mix soup and juices. Add chicken on top of tortillas then chilies. Pour broth and seasonings over chicken and top with cheese. Bake 40 minutes at 375 degrees. Serves 6.