INGREDIENTS
1 10.75 ounce can
cream of chicken soup
1 10.75 ounce can
cream of mushroom soup
3/4 cup
chicken broth
1 cup
chunky salsa
1 tsp
garlic salt
1 tbsp
dried minced onion flakes
12
(8-inch) corn tortillas, cut into quarters
1
rotisserie chicken, boned and shredded
3 cups
shredded Mexican-blend cheese