6 chicken breasts (or 1 chicken), cooked & diced
1 can (10 oz.) Rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
Chicken broth
12 corn tortillas, cut in quarters
1 lg. onion, diced
2 1/2 c. grated cheddar cheese

Blend tomatoes, soups and 1 1/2 soup cans of broth until smooth. In a 9 x 13 inch baking pan layer half of each: chicken, tortillas, diced onion, cheese and sauce. Repeat layers, reserving enough cheese to sprinkle on top. Bake at 350 degrees for 45-55 minutes or until bubbly. Let casserole stand before serving. Garnish with sliced avocados and black olives.