An easy version of the original recipe.
3 lbs of cooked, boned, shredded chicken
1 can cream mushroom soup
1 can cream chicken soup
1 can Rotel diced tomatoes with green chilies
1/2 can chicken broth
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. Extra cheese is OK.
Bake one hour at 350°, uncovered.