1Pre-heat oven to 350 degrees.
Chop green onions.
Break apart all 3 cans of chicken into small pieces.
Spray casserole dish (9x12).
2In medium size boiler mix both cans of soup, small container of sour cream, cumin and season to taste.
Just want to dissolve solve, add 1/2 cup of broth.
Just keep warm until you start building casserole..
3Bring chicken broth to a boil. Dip corn tortillas 1 at a time in the broth (this makes them soft). Using 6 tortillas, make your bottom layer of the casserole. Using 1/2 the chicken spread evenly on top of tortillas, then spread 1/2 of the soup mixture, sprinkle 1/2 the green onions and 1/2 of the cheese on top. Repeat the next layer same as the 1st. Bake 20-25 minutes or until edges start to crisp and all cheese is melted.
4To change up you can substitute jalepenos for green onions. You can also use a can of drained Rotel tomatoes (use 1/2 on top of chicken before you add soup mixture).