cups shredded cooked chicken
(4 ounce) cans chopped green chilies
cup chicken broth
(10¾ ounce) can condensed chream of mushroom soup, undiluted
(10¾ ounce) can condensed cream of chicken soup, undiluted
small onion, finely chopped
cups shredded cheddar cheese (divided)
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes.