4 chicken breasts, cooked & cut up
1/2 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced chilies
1 med. onion, chopped
1 doz. corn tortillas, cut in strips
Grated Cheddar & Monterey Jack cheese

In 13 x 9 inch pan, put broth in bottom. Mix soups, chilies and onion. Layer tortilla, chicken and soup mixture 2 times. Top with cheese. Cover and refrigerate overnight. Bake 1 1/2 hours at 300 degrees. Serves 4-6.