3 cups shredded cooked chicken
2 (4 oz) cans chopped green chilies
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz) shredded cheddar cheese, divided
In a bowl combine chicken, chilies, broth, soups and onions, set aside. Warm tortillas according to package instructions. Layer half the tortillas on the bottom of a greased 9"x13" baking pan. Top with 1/2 of chicken mixture and 1/2 cheese. Repeat layers. Bake uncovered at 350 degrees for 30 minutes.
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