3 breast of chicken, boiled and shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chile without beans (Dennison's)
1/2 can chicken broth
1 c. onions
1/2 can chili salsa (mild, red)
1 dozen corn tortillas

Boil and bone chicken breasts, then shred meat. In a 9x13 pan put all the chicken meat and all the dozen shredded tortillas. Mix all the other can ingredients in a saucepan and warm; spread on top of tortillas.

Shred 1 cup Monterey Jack cheese and 1 cup Cheddar cheese and sprinkle on top. Bake in a 350 degree oven. Cover with foil for 15 minutes, then uncover and bake an optional 30 minutes.