Mexican Chicken Casserole - cooking recipe

Ingredients

8 corn tortillas
3 large chicken breasts, boiled and diced (save stock)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
2 c. grated Cheddar cheese
1 tsp. chili powder
1/2 c. Ro-Tel tomatoes

Preparation

Grease bottom of large casserole dish.
Cover bottom of dish with tortillas.
Dilute mushroom soup with 2 tablespoons chicken stock; dilute chicken soup with 2 tablespoons stock.
Sprinkle chicken over tortillas.
Spoon mushroom soup over chicken. Sprinkle onion and chili powder over soup.
Sprinkle with 1 cup cheese.
Spread chicken soup over cheese.
Spread Ro-Tel tomatoes over (adding more or less according to taste).
Top with remaining cup of cheese.
Bake at 350\u00b0 for 30 to 40 minutes.