Mexican Chicken - cooking recipe

Ingredients

3 chicken breasts
2 t. salt
1 t. pepper
1 bay leaf
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (about 8 oz) diced tomatoes, juice and all
1 can diced green chilies (or to taste)
1 finely chopped onion
3 cups grated sharp cheddar cheese
10 flour tortillas, torn into pieces about the size of a large postage stamp
1/2 cup chicken stock

Preparation

Cook the chicken in a pot of water with salt and bay leaf. Cut the chicken into bite sized pieces.
Save at least 1/2 cup of the stock. Combine the soups, tomatoes, chicken stock, chilies, onion, chicken, and pepper.
Mix well in a large bowl. Spray or grease a 3 qt. Casserole. Starting with tortillas, layer in casserole, then the soup/meat mixture, topped by cheese.
You should have two or three layers, ending with cheese on the top. Bake at 350 degrees covered with foil, about 45 minutes.