1 pkg. flour tortillas
6 med. chicken breasts
1 med. onion
2 big packs Kraft grated cheese (cheddar & Monterey Jack)
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 1/2 tsp. garlic
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Rotel tomatoes (1 diced, 1 whole)

Boil chicken breast (save broth). In same saucepan mix soups, 1/2 can of water and spices. Cook over medium heat. Cut up chicken in bite-size pieces or smaller. Set aside.

In 13 x 9 inch pan (dish), using chicken broth, dip tortillas 2 at a time in broth and line dish building up sides. After lining dish, place chicken in bottom, then put onion on next. Add layer of cheese. Make it smooth and even. Then add the Rotel tomatoes, pour soup mixture on top of all. Sprinkle some more cheese on top. Bake at 325 degrees for 30 to 45 minutes.