1 (2 to 3 lb.) rotisserie chicken, picked clean
1 medium onion
2-3 tbsp. butter
1 (4 oz.) can green chilies, drained
1 (10 oz.) can Rotel tomatoes with green chilies (undrained)
2 (10 oz. ea.) cans cream of chicken soup
generous dollop of salsa (whatever heat you desire)
dash of cumin
salt and pepper, to taste
12-14 small corn tortillas, torn in quarters
1 cup (or more) shredded cheddar cheese
1 cup (or more) shredded Mexican "Fiesta" cheese blend

Sauté onion in butter. Add green chilies, Rotel, soups, salsa and cumin. Stir in chicken. Season with salt and pepper as needed.

Layer tortillas, chicken mix and cheeses in buttered casserole dish till done, finishing with cheese.

Bake at 350°F for about 30 minutes or until bubbly.

Delicious served with dairy sour cream and guacamole.

Submitted by: Leslie Jackson