Submitted by Betty June Koricanek
1 chicken, boiled and deboned 1 c. onion, chopped
1 lb. cheddar cheese, grated 9 corn tortillas, torn into pieces
1 can cream of mushroom soup 1 can cream of chicken soup
1 can cream of celery soup 1 can chicken broth
1 small can green chili, chopped 1 can RotelÒ tomatoes
Mix soups, chicken broth, tomatoes, and green chilies. Layer tortillas, chicken, onion, cheese and soup mixture. Bake at 350° until bubbly.