2 1/2 lbs. of chicken
10 3/4-ounce can cream of chicken soup
10 3/4-ounce can cream of mushroom soup
10-ounce can Rotel tomatoes
1 or 2 cups chicken broth
1 small onion, chopped
12 corn tortillas
2 cups grated cheddar cheese
Boil chicken 1 hour, remove bones, and chop
into bite size pieces, set aside. Combine cream of mushroom
soup, cream of chicken soup, Rotel tomatoes, chicken broth,
and onion, and bring to a boil. In a 13 x 9 inch casserole dish,
layer corn tortillas, chicken, soup mixture and cheese. Repeat
process once or twice. Cover and refrigerate overnight. Remove
cover and bake at 350 degrees for approximately 45 minutes to
an hour.
Yield: 4 to 6 servings.