Chicken
Corn tortillas
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Rotel tomatoes
1 c. grated cheese

1. Boil chicken, debone and skin.

2. Tear tortillas into bits

3. Mix all ingredients together and top with grated cheese.

4. Cover with waxed paper

5. Microwave on bake for 25 minutes (turn every 10 minutes or use a turn table).