1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
2 c. chicken broth
1 (10 oz.) can Rotel tomatoes & green chilies
12 corn tortillas, cut in pieces
1 (3-4 lb.) chicken, cooked & cut into bite-sized pieces
1 lg. onion, chopped
2 c. grated American cheese

Combine soups, chicken broth and tomatoes; set aside. Oil a 3 quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers of tortillas, chicken and onion; then pour remaining chicken broth over top with remaining cheese. Bake at 350 degrees for 45-60 minutes. This may be frozen and reheated and will still taste great.