1 can cream chicken soup
1 can Rotel
½ stick butter
1 onion
1 can cream mushroom soup
1 can diced green chilies
2-4 chicken breasts
1 package tortillas (some prefer flour, some prefer corn – either is fine)
1 package (2-3 cups) shredded Mexican blend cheese

Cook the chicken and cut into chunks. Dice onion and sauté in butter. Tear up tortillas. Mix together soups, chicken, chilies Rotel and onion in a large bowl. Spray the bottom of a 9x13 baking dish with cooking spray. Place ½ of the torn tortillas in the bottom of the pan. Top with ½ of the chicken mixture and ½ the package of cheese. Top with remaining tortillas, the remaining chicken mixture and remainder of cheese. Bake 30 minutes at 350 degrees.