Instructions: Place chicken in slow cooker or pressure cooker, along with 1/2 cup chicken broth and garlic, salt and pepper to taste. Cook until chicken is juicy and tender, then shred and place in bowl.

In a saucepan, mix soups, remaining chicken broth, green chilies and onion.

Cook until warm and smooth, but dont let boil for a long time. Add shredded chicken. If mixture is too thick, you may add broth. But it shouldnt be too thin, either. Remove from heat.

While soup mixture is cooking, fry corn tortillas in a small amount of oil.

Take each tortilla and dip in the oil, turning once, removing while theyre warm and soft.

In a 13-by-9 inch glass or aluminum baking pan, place a bit of the soup mixture, then layer the pan with tortillas, then chicken and soup mixture, then cheese. Complete the pattern until you reach the top and end with cheese. Bake at 350 degrees for 20 to 30 minutes. Cheese should be melted and dish should be warmed through.

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