Jenny's blog: "good music"

• 1 10 3/4 oz. can cream of mushroom soup
• 1 10 3/4 oz. can cream of chicken soup
• 1 10 oz. can diced tomatoes with green chilies
• 1/2 C. chicken broth
• 2 C. diced chicken; precooked
• 12 corn tortillas, torn in pieces to fit pan
• 1/2 C. chopped onion
• 2 C. shredded cheddar cheese

Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.