4 chicken breasts, poached & diced
10 flour tortillas
1 c. rich chicken stock
1 c. light cream
1/2 c. milk
1 c. sour cream
1/2 c. sauteed onions
4 oz. diced jalapeno peppers
1/2 lb. grated Cheddar cheese & Monterey Jack, combined

Preheat oven to 350 degrees. Butter a large casserole dish; set aside. In a large bowl, combine chicken stock, cream, milk, sour cream, onions and jalapeno peppers; mix well. Layer casserole dish with 2 tortillas, a layer of diced chicken and some sauce. Repeat for the process, ending with a layer of cheese. Bake for 45 minutes or until bubbly.

Great with tortilla chips and other Mexican treats.