Mexican Chicken Casserole - cooking recipe

Ingredients

1 chicken, boiled, leaned and cubed (retain broth)
1 onion, chopped fine
1/2 jar pimentos
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can Ro-Tel tomatoes
1/2 tsp. chili powder
salt, pepper and garlic salt to taste
8 oz. Longhorn cheese
1 (10 to 12 count) pkg. corn tortillas

Preparation

Mix all ingredients except cheese and corn tortillas.
Add chicken broth until you have a smooth consistency.
Put remainder of chicken broth on to heat to a boil.
You saute corn tortillas in the chicken broth for about 10 seconds individually as you use them.
You then layer mixture with corn tortillas.
You have about 3 to 4 layers in a 9 x 13-inch cake pan.
Cover the top with the grated cheese and bake at 350\u00b0 for 30 minutes.