3 cups chicken, cooked, shredded
2 cans (4 oz. each) green chilies, chopped
1 cup chicken broth
1 can (10 ¾ oz.) condensed Cream of Mushroom soup, undiluted
1 can (10 ¾ oz.) condensed Cream of Chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz.) cheddar cheese, shredded, divided
Directions:
1. In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
2. Warm tortillas according to package directions.
3. Layer half of the tortillas on the bottom of a greased 13" x 9" x 2" baking pan, cutting to fit pan if desired.
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers and bake, uncovered, at 350º F for 30 minutes.
