1 dozen corn tortillas
1 whole chicken
1 can cream of chicken soup
1 can Golden mushroom soup
1 (4 oz.) can Ortega diced chiles
1 can chicken broth, or broth from bird
1/2 lg. yellow onion, diced
1/4 lb. Jack cheese, grated

Stew chicken gently until tender, cook and cut into bite-size pieces. Mix soups, broth, chiles with chicken and diced onions.

Butter tortillas and cut into triangles.

Put 2 tablespoons broth in bottom of casserole and start layering tortillas and chicken mixture.

Top with grated cheese, sprinkle lightly with paprika, COVER and refrigerate overnight.

Bake UNCOVERED at 375 degrees for 30 to 40 minutes.

Makes 4 cuts through stack of tortillas, to produce 8 triangles in each one. End layering with triangles, before cheese.