| Ingredients | Measurement | 24 | 48 | 100 |
|---|---|---|---|---|
| Chicken | Pounds | 9 | 18 | 37 |
| Rotell Tomatoes | 10 ounce Cans | 2 | 5 | 10 |
| Tortillas | Dozen | 2-1/2 | 5 | 10 |
| Cream of Chicken Soup | 10-1/2 ounce Cans | 4 | 8 | 16 |
| Cream of Mushroom Soup | 10-1/2 ounce Cans | 2 | 4 | 8 |
| Chicken Broth | 10-1/2 ounce Cans | 2 | 4 | 8 |
| Onion, Chopped | Cups | 1-1/2 | 3 | 6 |
| Cheese, Grated* | Pounds | 1-1/2 | 3 | 6 |
Boil chicken, bone and cut in small pieces. Saute 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.
*American, Monterey Jack, or Cheddar