Chicken Tortilla Bake

    * 3 cups shredded cooked chicken
    * 2 cans (4 ounces each) chopped green chilies
    * 1 cup chicken broth
    * 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
    * 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
    * 1 small onion, finely chopped
    * 12 corn (or flour) tortillas
    * 2 cups (8 ounces) shredded cheddar cheese, divided

In a bowl, combine the chicken, chilies, broth, soups, and onion; set aside.  Warm tortillas in the microwave according to package directions.   Layer half of the tortillas on the bottome of a greased 13 x 9 x 2 in. 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. 
Yield: 6-8 servings.

Source:
Olive Harwood
http://www.theharwoodfamily.net/mom/