1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 dozen corn tortillas
1 onion, chopped
2 cup cheese, grated
Cook chicken in small amount of water, lightly salted, until tender.
Bone and cut into pieces. To make a sauce, blend until smooth the
following: The 2 cans of soup, can of tomatoes and chilies and chicken
broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer
of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2
of the cheese and 1/2 of the sauce. Repeat the layers ending with the
grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.