Chicken and Chilie Tortilla Casserole

This gem came from "Taste of Home." It's a creamy and filling dish and the chilies give it just enough hotness for a Dutch gal like me. I think it's especially good on a cold winter day.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3  cups  shredded  cooked chicken
• 2 (4 ounce) cans  chopped green chilies
• 1  cup chicken broth
• 1  can  condensed cream of mushroom soup
• 1  can  condensed cream of chicken soup
• 1  small onion, finely chopped
• 12  corn tortillas
• 2  cups  shredded cheddar cheese (8 oz.)

Directions

1. In bowl combine chicken, chilies, broth, soups and onion; set aside.
2. Warm tortillas according to package directions.
3. Layer 1/2 of tortillas on bottom of greased 13x9 inch pan.
4. Top with 1/2 of chicken mixture and half of cheese.
5. Repeat layers.
6. Bake in preheated 350 degree oven for 30 minutes.