An easy version of the original recipe.
the original recipe calls for a 3 lb fryer; deboned and shredded (I don’t know how much this comes out to be as I normally use a couple of boneless breasts and maybe a couple of thighs)
1 can cream mushroom soup
1 can cream chicken soup
1 can Rotel diced tomatoes with green chilies
1/2 can chicken broth, or desired consistency…*
1 dozen corn tortillas cut into wedges
1 onion chopped
2 C cheddar cheese, grated
Mix soups, tomatoes, onion, chicken, broth, 1 C cheese. In a large greased casserole, put 1/3 of mixture on bottom, then a layer of tortilla wedges, layer of mixture, layer of tortillas, layer of mixture and top with tortillas and cheese.
Bake one hour at 350°, uncovered.
Too much broth and it will be runny; too little and it will be too thick. Easy on the cheese…too much and you will have a layer of fat on top of your casserole. The baking without lid aids in boiling out the water.