Mexican Chicken

4 Cups chicken pieces
1/2 Cup Cheddar Cheese
1 Cup Monterrey Jack cheese
1 4 oz. Can green chilies
1 Cup chopped onion
1/4 tsp. Chili powder
1/4 tsp Oregano
1 Dozen corn tortillas
1 Can cream of chicken soup
1 Cup chicken broth

Combine green chilies, onion, chili powder, oregano, soup, and chicken broth. In freezer bag, layer 4 tortillas (spread out as much as possible). On top of this spread 1/2 of the above mixture, 2 Cups chicken pieces, and 1/2 of the cheeses. Repeat starting with the tortillas and ending with the cheese. When thawed, bake at 375 degrees for 40-45 minutes.