1 whole boiled chicken, boned
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of chicken broth
1 can whole Italian tomatoes
1 sm. can chopped green chilis
1 whole onion, chopped
1/2 c. grated cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper

Tear tortillas into 1 to 2 inch pieces. Layer in 9x13 inch greased baking pan. Thin soups with the can of broth. On top of tortillas add soups, chicken and other ingredients. Save cheese for topping. Make 2 or 3 layers. Bake at 375 degrees for 45 to 60 minutes until top is bubbly. Then top with cheese and leave in oven until cheese melts.

This recipe can be cut in half or the remainder frozen to reheat. Use 8x10 inch pan for half a recipe.