1 pkg. 12 tortilla, corn
6 chicken breasts, cooked until tender
1 sm. can diced ortega chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 can broth or chicken bouillon
3/4-1 lb. Cheddar cheese

Break tortillas up in small pieces in bottom of 9 x 13 inch baking dish. Spread chilies over the top evenly. Break chicken (boned) breasts up into small pieces and spread over top of chilies and tortillas.

Mix soup and broth together and pour over top. Top with grated cheese and bake for 45 minutes at 350 degrees. Serves easier if you let set about 10 minutes before cutting into squares to serve.