Chicken Tortilla Bake

• 3 c. shredded cooked chicken
• 2 cans (4 oz. each) chopped green chiles
• 1 c. chicken broth
• 1 can (10 3/4 oz.) cream of mushroom soup, undiluted
• 1 can (10 3/4 oz.) cream of chicken soup, undiluted
• 1 small onion, finely chopped
• 12 corn tortillas
• 2 c. (8 oz.) shredded cheddar cheese, divided

1. In a bowl, combine the chicken, chiles, broth, soups and onion; set aside.
2. Warm tortillas in microwave according to package directions.
3. Layer half of the tortillas on the bottom of a greased 13 x 9 x 2 inch baking dish or pan, cutting to fit pan if desired.
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers.
6. Bake, uncovered, at 350u0b0 for 30 minutes. Yield: 6 to 8 servings.

chicken, green chiles, chicken broth, cream of mushroom soup, cream of chicken soup, onion, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9257 (may not work)