2-3 chicken breasts (or equivalent in chicken tenders)
1/4 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes (drained 3/4 of the way)
2 cups shreeded cheddar cheese
1 pkg flour tortillas

Preheat oven to 350 degrees. Shred the chicken, set aside. Mix the chicken broth, tomatoes (make sure you only use about 1/4 cup of chicken broth and 1/4 of the juice in the can from the rotel tomatoes or it will be too runny), mushroom soup and chicken soup together. Tear the tortillas into bites size pieces.

In a casserole dish, layer the tortillas, sauce, chicken and cheese.....repeat untill all gone. Cover top with chesse (the more the better) and bake 20 - 30 minutes (long enough to really melt the cheese all the way the through).