Ortega Chicken

1 whole chicken, cooked, boned and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can of diced green chiles
1/2 small onion, diced
3 TBS. sour cream
1/2 cup chicken broth
pinch of pepper
1 pkg. corn tortillas
shredded Monterey Jack cheese

Combine all ingredients except the chicken into a sauce.
Place a layer of sauce in the bottom of a 9 x 13 glass baking dish.
Then place a layer of corn tortillas, sliced in triangles.
Mix chicken into sauce and layer on top of corn tortillas.
Top with grated cheese and bake in 350° oven for 30 minutes.

Makes 6 to 8 servings.