37	lbs.	chicken
10	10 oz. cans	Rotel tomatoes
10	dozen	tortillas
16	10 1/2 oz. cans	cream of chicken soup
8	10 1/2 oz. cans	cream of mushroom soup
8	10 1/2 oz. cans	chicken broth
6	cups	chopped onion
6	lbs.	grated cheese*

Boil chicken, bone and cut in small pieces. Sauté onion; add all ingredients except tortillas and cheese. Bring to boil. Grease casserole dish, cover bottom of dish with 1/3 of torn tortillas, add 1/3 boiling mixture sprinkle with cheese. Repeat for next two layers. Bake 1 hour at 300 degrees. Yield: 100 servings