1 pkg. soft flour tortillas (frozen or from dairy case)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes with juice
1 med. chopped onion
2 1/2 to 3 c. cut up cooked chicken
1 1/2 c. grated mild cheddar cheese

Grease 1 1/2 to 2 quart casserole. Cut 6 tortillas in quarters and lay half of them on the bottom of casserole dish. Mix soups and tomatoes. Layer half of chicken and onion over tortillas. Add half of soup mixture and cheese. Repeat with remaining ingredients. Bake 1 1/4 hours at 350 degree oven. This freezes well. If frozen reduce cooking time by 15 to 20 minutes to allow for reheating.