Chicken And Corn Tortilla Bake - cooking recipe

Ingredients

3 cups shredded cooked chicken
1 (4 ounce) can chopped green chilies
1 cup chicken broth
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups shredded cheddar cheese

Preparation

In bowl, combine chicken, chilies, broth, soups and onion.
Set aside.
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.