1 whole sm. chicken
1 sm. onion, chopped
1 lg. clove garlic
1 can cream of chicken soup
2 cans jalapeno tomatoes with liquid (Contadina)
10 to 12 corn tortillas (freeze extras)
2 c. grated Cheddar cheese
1/3 c. sour cream
1 tbsp. chopped cilantro

Boil whole chicken, skin, debone and cut into small pieces (can cook in crock pot all day on low). Cook onion and garlic in olive oil until tender. Add soup and tomatoes. Layer bottom of baking dish with thin layer of sauce, then 1/2 tortillas, 1/2 the chicken, 1/2 cheese, 1/2 sauce, then rest of the tortillas, rest the chicken, rest the cheese, mix remaining sauce with sour cream for top layer and sprinkle with cilantro. Bake at 350 degrees for 45 minutes.