1 boiled chicken, boned and diced
1 c. chicken broth
1 can cream of chicken soup
1 can cream of mushroom, undiluted
1/2 c. chopped onion
1 sm. can green chili, chopped

Simmer in large saucepan for 20 minutes. Use 1 package corn tortillas. Dip tortillas in hot oil; pat dry. Tear or break tortillas in 1/4 pieces and line the bottom of lightly-greased casserole dish. Add cream chicken mixture. Sprinkle with shredded cheese. Layer to top of dish, ending with cheese. Bake at 350 degrees for an hour.