El Rancho Grande Casserole

Cook two chickens and save the broth. Take meat off 
chicken and pull apart. Soak 24 tortillas in warm chicken broth 
for 10 minutes. Line bottom of a 19 by 13 inch pan with the 12 
tortillas. In a dutch oven pour 2 cans cream of mushroom soup, 
green chilies, tomatoes chopped, an onion chopped, 1 tbsp. chili 
powder, 1/2 cup chicken broth and chicken pieces. Pour half of 
this mixture over the tortillas. On top put a half pound grated 
cheddar cheese and one can mushroom stems and juices. Lay on 
remainder of tortillas, another layer of chicken mixture, 
another layer of cheese and one more layer of mushrooms. Bake
at 350 degrees for 25 minutes.