Mexi-Chicken Casserole
| Yield: | 6 Servings |
| Categories: |
| 1 | lg | Onion; chopped |
| 1 | tb | Oil |
| 3 | md | Tomatoes; peeled and chopped |
| 2 | c | Chopped cooked chicken |
| 1/2 | c | Ready to serve chicken broth |
| 2 | ts | Chili powder |
| 1 | ts | Salt |
| 1 | ts | Dried oregano |
| 1 | ts | Ground cumin |
| 6 | Corn tortillas; cut in fourths & divided | |
| 1 | c | (4oz) shredded sharp cheddar, divided |
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