1 c. chopped fresh mushrooms
1 med. onion, chopped
2 tbsp. vegetable oil
6 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (4 oz.) can chopped green chilies, undrained
1/4 c. chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
4 frozen corn tortilla, thawed
1 c. shredded cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)

Saute mushrooms and onion in oil until tender. Remove from heat; stir in remaining ingredients, except the tortillas and cheese. Tear each tortilla into 4 pieces. Layer half of the tortillas, chicken mixture, and cheese in a lightly greased 12 x 8 x 2 inch baing dish. Repeat layers. Bake at 350 degrees for 30 minutes or until bubbly. Yields 8 servings.