I've found a cute little cookbook called "Texas Chuck Wagon Cuisine: Real Cowboy Cooking" and since this the the blog where "Tumbleweeds Hang Their Hats" I figured I should give ya'll some "Real Cowboy Cooking." So here's a quick and delisious looking recipe.
From “Texas Chuck Wagon Cuisine: Real Cowboy Cooking”
4 cups cooked chicken, cubed
2 cups grated American cheese
12 flour tortillas, quartered
2 onion, finely sliced
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
Layer half the chicken, cheese, tortillas, onion and sauce in a well seasoned skillet. Repeat for second layer, putting cheese on top.
Cook uncovered for 1 hour in oven at 350° or over medium-high heat of a fire.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats