Mexican Chicken - cooking recipe

Ingredients

6 chicken breasts or 1 large fryer
2 to 3 c. chicken broth
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 to 3 jalapeno peppers, chopped
1 pkg. frozen corn tortillas
1 c. cheese, grated (optional)

Preparation

Boil chicken until tender.
Save broth.
Take chicken from bone and chop into bite-size pieces.
Put into large bowl.
Add onions, peppers, soups and gradually stir in broth.
Line casserole with tortillas; cover with mixture.
Repeat layers until full.
Bake until lightly browned or sets, approximately 20 to 25 minutes. Remove from oven and sprinkle with grated cheese.
Return to oven and cook until cheese melts.