This is another favorite of ours, and it's something we both enjoyed growing up. It also makes a great dish to freeze.
3-4 chicken breasts, cooked and shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1/2 can chicken broth
12 corn tortillas (cut into small squares)
1 onion, chopped
2 cups grated cheddar cheese
1. preheat oven to 350.
2. blend the following until smooth: 2 cans soup, rotel, broth.
3. in a 13x9 greased casserole dish, place a layer of chicken, half of the tortilla squares, half of the onion, half of the cheese, and half of the sauce.
4. repeat layers, ending with the cheese.
5. bake uncovered for 1 hour.