3 c. shredded cooked chicken
2 cans (4 oz. each) chopped green chiles
1 c. chicken broth
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 c. (8 oz.) shredded cheddar cheese, divided

In a bowl, combine the chicken, chiles, broth, soups and onion; set aside. Warm tortillas in microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13 x 9 x 2 inch baking dish or pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.

Bake, uncovered, at 350°F for 30 minutes.

Yield: 6 to 8 servings.