3-4 chicken breasts
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Rotel
1/2 can chicken broth
1 dozen corn tortillas, cut into pieces
1 onion, chopped
2 c. grated cheese

Boil chicken, lightly salted, until tender. Bone and cut into pieces.

SAUCE: Blend the 2 cans soup, Rotel and chicken broth until smooth; set aside.

In a 2 1/2 quart casserole, greased, place a layer of chicken, 1/2 of the tortillas, 1/2 onion, 1/2 cheese and 1/2 sauce. Repeat layers, ending with cheese. Bake, uncovered at 350 degrees for 1 hour.